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Preheat oven to 425 degrees F. Toss cauliflower florets with oil, spices, and sea salt. Spread out on a large rimmed baking pan and roast 20 - 25 minutes, or until cauliflower is tender and the edges have started to crisp.
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Meanwhile, make the slaw. Toss cabbage and julienned cauliflower stem with lime juice, vinegar, maple, and sea salt. Set aside.
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To make the cilantro-avocado sauce pulse to combine cilantro until reduced slightly. Add avocados, green onions, lime juice, vinegar, and sea salt, pulse several times, and then process until smooth.
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To assemble tacos, layer a handful of slaw, cauliflower, and cilantro-avocado sauce, and garnish with radishes and jalapeños. Serve right away.