Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, toss the cauliflower florets with olive oil, minced garlic, smoked paprika, ground cumin, chili powder, salt, and black pepper. Ensure each floret is well-coated for maximum flavor and crispiness.

Spread the seasoned cauliflower in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through.

While the cauliflower is roasting, prepare your fresh toppings: shred the red cabbage, slice the avocado, chop the cilantro, and either dice your tomatoes or prepare salsa.

In the final moments of roasting, heat your corn or flour tortillas in a skillet over medium heat until soft and pliable.

Once the cauliflower is roasted, assemble your tacos with a warm tortilla filled with crispy roasted cauliflower and topped with cabbage, cilantro, avocado, diced tomatoes or salsa, and sour cream if using. Squeeze fresh lime juice over the top before serving.