Instructions
Follow the steps and taste along the way.
Preheat the oven and prepare the cauliflower
Preheat the oven to 220 °C. Break the cauliflower into small, evenly sized florets. Toss them with 20 ml olive oil, the cumin, smoked paprika, ground coriander, black pepper, and 2 g salt.
Roast the cauliflower
Spread the florets in a single layer on a parchment-lined baking sheet. Roast for 22 to 25 minutes at 220 °C, turning them halfway through. They should have deep golden edges and tender centers, but should not be soggy.
Prepare the cabbage and yogurt
Thinly slice the cabbage and toss it with the juice of half a lime and 0.5 g salt. Mix the yogurt with the pressed garlic, the juice of the other half of the lime, and 0.5 g salt. Set aside.
Heat the beans and tortillas
Heat the remaining 5 ml oil in a small pan. Add the drained beans, 1 g salt, and 30 ml water. Heat over medium heat for 4 to 5 minutes, stirring occasionally, until the beans are hot and the liquid has partially evaporated. Warm the tortillas in a dry second pan for about 30 seconds per side; stack them under a clean towel to keep them warm.
Fill and serve
Slice the avocado, thinly slice the scallions, and roughly chop the cilantro. Divide the beans, roasted cauliflower, and cabbage among the warm tortillas. Add the yogurt, avocado, scallions, and cilantro. Serve immediately while the cauliflower is hot and the tortillas are soft.
