For the tacos: Preheat oven to 400° and heat the oil in a sauté pan. Add the cumin and coriander to the heated oil and cook for a minute until they become aromatic. Add the onions and cook until they start to soften. Add the cauliflower and cook, stirring so the onions and spices start to coat the cauliflower. Add the chipotle and tomatoes and continue to cook.

Optional step: Raise the heat and get the mixture really hot, then add a generous splash of tequila, and cook until the tequila is reduced and free from alcohol. If you have a gas stove this may cause the pan to flambé- even better, but be careful not to burn yourself.

Add the tomato paste, garlic powder, enough veggie stock to evenly coat everything, stir, and transfer to an oven-proof baking dish.

Roast mixture in the oven for about 30 minutes, giving it a stir here and there. 

For the slaw: While the cauliflower is roasting, make the slaw, simply by combining all the ingredients in a small mixing bowl until well blended, and set aside.

The cauliflower is ready when it has absorbed the smoky spicy flavors of the mixture.

Heat your tortillas and build your tacos. Serve with diced avocado. The smoky heat of the cauliflower along with the sweet slaw is a great combo, but you can always add your favorite salsa. If your taco is super juicy, try using two tortillas per taco. Enjoy!