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1
Drizzle the olive oil on a large rimmed sheet tray (about 26 x 18 inches). Add the chickpeas, cauliflower, carrots and onions and toss to coat in the olive oil. Sprinkle the vegetables with the Pimenton, cayenne, ground cumin, ground fennel and salt. Toss the vegetables again so the spices are evenly coating them and spread them out in an even layer.
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2
Roast the vegetables for 20 minutes. Remove the tray from the oven and stir in the tomatoes and minced garlic, making sure to spread the mixture back into an even layer. Roast for another 20 minutes until the chickpeas start to crisp and the cauliflower and carrots are tender and golden.
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3
While the vegetables are roasting, prep the salsa. In a medium bowl, mix the tomatillos, cucumber, radishes, shallot or red onion, serrano chile, lime zest, lime juice and a pinch of salt together. Taste and adjust seasonings as necessary. Set aside.
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4
In small bowl, mash the avocados and season with salt and a squeeze of lime. Set aside.
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5
To assemble, heat the tortillas (either in the oven, in a pan or directly on the flame if you have a gas stove). Spread the tortilla with a spoonful of the mashed avocado and top with some of the spiced chickpeas and cauliflower filling, reserved salsa and shredded cabbage. Enjoy!
