Place cut cauliflower florets in a bowl with 4 Tbsp olive oil, 1 1/2 tsp ground cumin, 1 1/2 tsp ground coriander, 1 1/2 tsp paprika, 1 1/2 tsp garlic powder, 1 1/2 tsp ground cumin and 1/2 tsp salt. Toss well until the cauliflower florets are coated all over. Spread on a baking tray and cook for 20mins until soft.
While the cauliflower is cooking, prepare a batch of Smoky Chipotle Mayo.
Prepare the rest of the vegetables. Slice the red cabbage, dice the tomatoes, dice the avocado and red pepper, rinse and drain the black beans and sweetcorn.
When the cauliflower is ready, pile some of the garnishes on top of each tortilla. Add roasted cauliflower. Serve topped with the smoky chipotle mayo, chopped coriander and lime juice.