1Preheat your oven to 400°F (200°C). In a large bowl, toss the cauliflower florets with olive oil, brown sugar, garlic powder, onion powder, allspice, thyme, cayenne pepper, nutmeg, salt, and black pepper until thoroughly coated. Spread the seasoned cauliflower in a single layer on a baking sheet.

2Roast the cauliflower for 25-30 minutes, or until the florets are tender and beautifully charred, flipping them once halfway through to ensure even cooking.

3While the cauliflower is roasting, prepare your mango salsa. In a medium bowl, combine the diced mango, finely diced red onion, chopped cilantro, and minced jalapeño (if using). Add half of the lime juice and stir gently to combine.

4For the quick cabbage slaw, in a separate small bowl, toss the shredded green cabbage with the remaining lime juice, a pinch of salt, and a little freshly ground black pepper.

5Warm the corn tortillas by heating them in a dry skillet over medium heat for about 30 seconds per side, or until they become pliable and lightly toasted. You can also microwave them briefly wrapped in a damp paper towel.

6To assemble your tacos, place a warm tortilla on a plate. Layer a generous amount of the crisp cabbage slaw, followed by a spoonful of the jerk-roasted cauliflower.

7Top each taco with a vibrant scoop of the fresh mango salsa. If desired, drizzle a little plain Greek yogurt or vegan sour cream over the top for an added layer of creamy coolness before serving.