1Preheat oven to 200°C (400°F). In a large bowl, toss cauliflower florets with harissa paste, 1 tablespoon olive oil, and a pinch of salt. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly charred.

2While cauliflower roasts, prepare the slaw. In a medium bowl, combine shredded red cabbage, julienned carrot, half of the chopped cilantro, and juice from half a lime. Season with salt and pepper; toss well to combine.

3Next, make the mint-yogurt crema. In a small bowl, whisk together the Greek yogurt, chopped mint, minced garlic, the remaining lime juice, and ground cumin. Season with salt and pepper to taste, adjusting flavor as needed.

4Warm the corn tortillas. Heat a dry skillet over medium-high heat and warm each tortilla for about 20-30 seconds per side, until pliable. Alternatively, wrap tortillas in a damp paper towel and microwave briefly.

5Assemble the tacos by spooning roasted harissa cauliflower into the warm tortillas. Top with a generous portion of the crisp cabbage slaw.

6Drizzle each taco with the mint-yogurt crema, then garnish with sliced avocado, the remaining fresh cilantro, and thin slices of red onion before serving.