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1
Heat oven to 425 degrees F. Rinse cauliflower and break into 1/2-inch florets.
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2
Rinse jalapeno and thinly slice.
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3
Peel onion, halve, and thinly slice 1/2, reserving remainder for another use.
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4
Halve lime.
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5
Halve avocado and discard pit.
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6
Using a spoon, carefully scoop out flesh and discard skin.
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7
Cut into 1/2-inch pieces and squeeze over juice of 1/2 lime.
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8
Drain chickpeas and rinse.
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9
On a baking sheet, toss cauliflower and chickpeas with spice mix, cumin, chili powder, oregano, olive oil, salt, and pepper.
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10
Arrange in a single layer and roast until cauliflower is tender and chickpeas are crisp, 18 to 20 minutes.
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11
While cauliflower and chickpeas roast, in a medium bowl, whisk together Sugar in the Raw, red wine vinegar, and a pinch of salt.
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12
Add sliced onion, being sure its submerged, and set aside at room temperature to pickle for 10 to 15 minutes.
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13
While onion pickles, add juice of remaining 1/2 lime to container with yogurt.
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14
Stir to combine.
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15
Taste and add salt and pepper as needed.
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16
Set aside.
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17
Stack tortillas, wrap in foil, and place in oven to warm for 5 to 10 minutes.
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18
Drain onion and discard pickling liquid.
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19
Divide roasted cauliflower and chickpeas evenly among tortillas on 2 plates and top with shredded red cabbage, sliced jalapeno, pickled onion, and chopped avocado.
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20
Drizzle with crema and serve.
