Vegan Spiced Cauliflower Tacos

1. Heat the oven to 200°C (fan) and line a large baking tray with baking paper.

2. Place the cauliflower florets in a bowl and toss with the olive oil, cumin, coriander, paprika and a generous pinch of salt and pepper.

3. In a separate bowl, combine the panko breadcrumbs, oregano and grated mozzarella. Toss this through the seasoned cauliflower until well coated.

4. Spread the coated florets on the prepared tray and roast for 25–30 minutes, turning halfway, until golden and crisp.

5. Wrap the tortillas in foil and pop in the oven to warm half way through the cauliflower cooking time.

6. In a salad bowl combine the cabbage, carrot and spring onion.

7. In a small jar add the vinegar, mustard and olive oil, sprinkle with salt and pepper. Seal with a lid and shake to combine. Drizzle the dressing over the slaw.

8. Fill the warm tortillas with slaw and a few pieces of roasted cauliflower. Drizzle with salsa and top with coriander leaves.