• 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.

• 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.