• Preheat oven to 220ºC/200ºC fan-forced. Chop cauliflower (including stalk!) into small florets. Cut brown onion (see ingredients) into wedges.
• Place veggies on a lined oven tray. Sprinkle over Mexican Fiesta spice blend, drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

• Meanwhile, finely shred cos lettuce. Thinly slice fresh chilli (if using). Slice avocado in half and scoop out flesh. In a medium bowl, mash avocado until smooth. Season to taste.
• In a large bowl, combine cos lettuce, garlic aioli and a drizzle of olive oil. Season to taste.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

• When the cauliflower is done, remove tray from oven and drizzle over the honey. Toss to combine.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

• Bring everything to the table.
• Build your own tacos by topping with some smashed avocado, cos lettuce, beef and Mexican cauliflower.
• Dollop with chargrilled capsicum relish, sprinkle with chilli and tear over 
coriander to serve. Enjoy!