Toss 500 g cauliflower florets with olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon cumin and salt. Roast at 220°C/425°F for 22–25 minutes. Warm 1 drained can of black beans with a splash of water and lime. Fill 8 corn tortillas with beans, cauliflower and shredded red cabbage. Blend one avocado with lime juice, cilantro, water and salt for the crema. Char the tortillas briefly in a dry pan; that improves flavor and keeps them from cracking around the filling.
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