• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut cauliflower into bite-size pieces if necessary. Toss on a baking sheet with a large drizzle of oil, cumin, garlic powder, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

• Meanwhile, zest and halve lime. Roughly chop cilantro. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

• In a large bowl, combine 1/2 tsp sugar, 1/2 tsp salt, and juice from the lime (1 tsp sugar and 1 tsp salt for 4 servings). Stir until sugar dissolves. Add coleslaw mix and as much lime zest as you like; toss until thoroughly combined. Refrigerate until ready to serve. • In a small bowl, combine mayonnaise, 1 tsp curry powder, and 1/4 tsp sugar (2 tsp curry powder and 1/2 tsp sugar for 4). (Be sure to measure the curry powder— we sent more!) Stir until thoroughly combined. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.

• Once cauliflower is done roasting, place tortillas on a second baking sheet and bake on top rack until lightly browned, 1-2 minutes. • Divide tortillas between plates; spread with a thin layer of curry mayo. Top with roasted cauliflower and slaw. Garnish tacos with cilantro and drizzle with any remaining curry mayo. Serve. Top tortillas with chicken along with roasted cauliflower and slaw. Chicken is fully cooked when internal temperature reaches 165°.