Roasted Cauliflower Tacos

1 small cauliflower, outer leaves and core discarded, cut into small florets
about 1/2 small red cabbage or 6 cups sliced
¼ cup extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt

For Serving
12 corn tortillas, warmed
Thinly sliced radishes, optional
Sliced serrano peppers, optional
Avocado slices, optional
Coriander, optional

Guacamole
1 ripe avocado, peeled, pitted, and roughly chopped
1 large handful fresh Coriander, finely chopped
3 tablespoons fresh lime juice
3 tablespoons mayonnaise
½ teaspoon salt

Making Guacamole
Place the avocado, cilantro, lime juice, mayonnaise, and salt in the bowl of a food processor and puree until smooth. If your sauce is too thick, add water, ½ tablespoon at a time, to thin it to your desired consistency. Season to taste with more salt as needed.

If you don't have a food processor, place the avocado, coriander, lime juice, mayonnaise, and salt in a medium bowl, and use a fork or potato masher to mash until the ingredients are combined. If you prefer a thinner sauce, add water, ½ tablespoon at a time, to thin it to your desired consistency. Season to taste.

Preheat the oven to 200°C.

Place the cauliflower and cabbage on a large sheet pan. Drizzle with the olive oil and sprinkle with the cumin, coriander, and salt. Use your hands to mix everything together and spread it out into an even layer. Roast, stirring every 15 minutes, until the vegetables are softened and browned in spots, about 45 minutes.

Evenly divide the Guacamole and roasted vegetables among the tortillas. Serve immediately with the radishes, serranos, avocado slices, and cilantro, if using.

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