• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut cauliflower florets into bite-size pieces if necessary. Halve, peel, and cut onion into 1/2-inch-thick wedges. • Toss cauliflower and onion on a baking sheet with a large drizzle of oil, half the Blackening Spice (all for 4 servings), salt, and pepper. Roast on top rack until veggies are slightly charred and tender, 20-25 minutes.

• Meanwhile, halve jalapeño lengthwise, removing ribs and seeds for less heat; thinly slice into half-moons. Thinly slice radishes. Zest and halve lime. Roughly chop cilantro.

• In a small microwave-safe bowl, combine jalapeño, radishes, juice from half the lime, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt. Microwave for 30 seconds; set aside to pickle, stirring occasionally. • In a medium bowl, combine cabbage and carrot mix, half the cilantro, half the lime zest, juice from remaining lime, 1 tsp sugar (2 tsp for 4), and salt and pepper to taste.

• In a second small bowl, combine vegan chipotle mayo, and a pinch of lime zest to taste. Season with salt and pepper.

• Once veggies are done roasting, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

• Divide tortillas between plates. Spread half the chipotle-lime mayo in a line across the center of tortillas; fill with cabbage slaw (draining first) and roasted veggies. • Top tacos with guacamole, remaining chipotle-lime mayo, and as many pickled veggies (draining first) as you like. Garnish with remaining cilantro and serve.