• 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. • 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.

• When the cauliflower is 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. • Top with a dollop of roasted tomato salsa and tear over coriander to serve. Enjoy!