Vegan Baja Cauliflower Tacos

• Meanwhile, halve jalapeño lengthwise, removing ribs and seeds for less heat; thinly slice into half-moons. Thinly slice radishes. Zest and halve lime. Roughly chop cilantro.

• In a small microwave-safe bowl, combine jalapeño, radishes, juice from half the lime, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt. Microwave for 30 seconds; set aside to pickle, stirring occasionally. • In a medium bowl, combine cabbage and carrot mix, half the cilantro, half the lime zest, juice from remaining lime, 1 tsp sugar (2 tsp for 4), and salt and pepper to taste.

• In a second small bowl, combine vegan chipotle mayo, 1 tsp water, and a pinch of lime zest to taste. Season with salt and pepper.

• Once cauliflower is done roasting, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.