Cauliflower stars in these super satisfying veggie tacos, with a smear of pepitas salsa. Top with juicy oranges for a citrus twist.
Allergen Note: Contains wheat.
Preheat the oven to 450°F. Line a sheet tray with foil or parchment.
Core and cut the cauliflower into florets. Pile the cauliflower on the pan, drizzle with 2 tablespoons olive oil, season with the fajita spice mix and a pinch of salt, and toss to coat. Roast until the cauliflower is tender and golden, stirring once halfway through cooking, about 25 minutes total.
Meanwhile, to make the citrus salsa, peel and roughly chop the orange (you should have about 1½ cups). Transfer the chopped orange and any juices to a bowl. Drizzle with the juice of ½ lime, and cut the remaining ½ lime into wedges for serving. Finely chop 2 tablespoons of the green onions. Roughly chop about 1 cup of the cilantro. Mince the jalapeño, if using. Add the green onions and cilantro to the bowl, along with jalapeño to taste. Drizzle with 1 to 2 tablespoons olive oil, season with 2 pinches of salt, and stir to combine.
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm. Peel, pit, and slice the avocado.
To build the tacos, place the tortillas on plates, spread with pepitas salsa, and pile with the roasted cauliflower, citrus salsa, shredded cabbage, and avocado slices. Serve warm, with the lime wedges for squeezing.