Step 1: Prepare and Season the Cauliflower

1. Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the cauliflower florets with the 2 tablespoons of olive oil. Toss well to ensure every floret is lightly coated.
3. In a small bowl, whisk together the smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, pepper, and optional cayenne pepper.
4. Sprinkle the spice mixture over the oiled cauliflower. Use your hands or a large spoon to toss everything together until the florets are evenly and generously seasoned.

Step 2: Roast the Cauliflower

1. Spread the seasoned cauliflower in a single layer on the prepared baking sheet. It’s very important not to overcrowd the pan. If necessary, use two baking sheets. Crowding will cause the cauliflower to steam instead of roast, and you’ll miss out on those coveted crispy, browned edges.
2. Roast for 20-25 minutes, flipping the florets halfway through, until they are tender and caramelized with nicely browned spots.

Step 3: Make the Cilantro Lime Slaw

1. While the cauliflower is roasting, prepare the slaw. In a medium bowl, combine the shredded red cabbage, julienned carrots, chopped cilantro, and diced red onion.
2. Drizzle with the lime juice and olive oil, and sprinkle with salt.
3. Toss everything together until well combined. Set aside to allow the flavors to meld. The acid from the lime juice will begin to soften the cabbage slightly while still retaining its crunch.

Step 4: Prepare the Avocado Crema

1. In a blender or food processor, combine the pitted avocado, Greek yogurt, cilantro, lime juice, and optional minced garlic.
2. Blend on high until completely smooth and creamy.
3. Add 2 tablespoons of water and blend again. Continue adding water, one tablespoon at a time, until the crema reaches your desired drizzling consistency. It should be smooth but not watery.
4. Taste and season with salt and pepper as needed. Transfer to a small bowl or a squeeze bottle for easy serving.

Step 5: Warm the Tortillas and Assemble

1. Just before the cauliflower is done, warm your tortillas. You can do this by charring them for a few seconds over a gas flame with tongs, heating them in a dry skillet for 30 seconds per side, or wrapping a stack in a damp paper towel and microwaving for 45-60 seconds.
2. To assemble the tacos, place a generous spoonful of the roasted cauliflower onto a warm tortilla. Top with a heap of the crunchy slaw and a liberal drizzle of the avocado crema.
3. Garnish with your favorite toppings like cotija cheese, pickled jalapeños, or extra cilantro. Serve immediately with extra lime wedges on the side.