• Preheat oven to 220ºC/200ºC fan-forced.
• Chop cauliflower (including stalk!) into small florets.
• Cut onion (see ingredients) into wedges.
• SPICY! This spice blend is hot! Add less if you’re sensitive to heat.
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 with salt and pepper.
• In a large bowl, combine cos lettuce, sour cream and a drizzle of olive oil. 
Season to taste. 

• When the veggies are done, remove tray from oven and drizzle over the 
honey. Toss to combine.
• Microwave mini flourtortillas on a microwave-safe 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 
and Mexican cauliflower.
• Dollop with chargrilled capsicum relish, sprinkle with chilli and tear over 
coriander to serve. Enjoy!