for mexican roasted cauliflower

• 1 large head of cauliflower, cut into florets (about 2 1/2 pounds)
• about 2 tablespoons avocado oil 
• 1 teaspoon chili powder 
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon onion powder 
• 1/4 teaspoon cumin 
• 3/4 teaspoon sea salt 
• 1/4 teaspoon back pepper 
• *Can substitute homemade spice blend with about 2 teaspoons of a pre-made taco seasoning

For slaw

• 2 cups of shredded cabbage 
• 2 tablespoons chopped cilantro
• 1/4 cup thinly sliced red onion 
• 2 tablespoons olive oil 
• 2 tablespoons lime juice 
• 1/2 teaspoon sea salt + more to taste 

For cashew lime crema

• 3/4 cup raw cashews 
• just boiled water
• 1/4 cup lime juice 
• 1/4 cup cilantro 
• 1 small clove of garlic
• 1/2 of a jalapeño 
• 1/2 teaspoon salt 
• 1/4 cup cold water + 2 tablespoons, and more to thin if needed

For serving

• Tortillas or lettuce cups
• Sliced avocado
• Chopped cilantro