Method

For the lime cauliflower

Break the cauliflower florets into small-ish pieces. The basic idea is that they will pile into a tortilla in small enough pieces that they’re easy to eat. Add the florets to a medium size saucepan and add the broth or water, lime juice, soy sauce, hot sauce, and garlic. Stir to combine.
Set the pan over medium high heat and bring to a boil. Remove the pan from the heat, cover, and let stand for 15 minutes, stirring the cauliflower in the marinade every once in a while.
While the cauliflower marinates, preheat the oven to 200°C and line a large-rimmed baking sheet with parchment paper.
Add the chilli powder, paprika, cumin, garlic powder, onion powder, salt, and ¼ cup of olive oil to a small bowl and stir to combine.
Drain the cauliflower in a colander set inside the sink then return it to the saucepan. Add the spice mixture and stir to coat the cauliflower in the spices. Spread it out in an even layer onto the parchment lined baking sheet.
Roast the cauliflower for 20 minutes, stirring it around on the baking sheet halfway through baking. While the cauliflower bakes, make the coleslaw.

For the cabbage coleslaw

Slice the cabbage into very thin slices that are no more than 3-inches long. Add it to a large mixing bowl.
Peel the carrots and shred in a food processor or with a hand-held cheese grater. Add to the mixing bowl.
In a small bowl or measuring cup, add the lime juice, rice vinegar, olive oil, salt, and sugar. Stir to combine then pour over the vegetables. Toss the vegetables in the dressing and set aside. (You can make the slaw up to 2 days in advance. Store in a covered container in the refrigerator.)

To serve

Pour the vegetable oil into a small bowl. Using a pastry brush, brush both sides of one tortilla with oil and set it on a microwave-safe plate. Brush one side of a second corn tortilla with vegetable oil and set it, oil side up, on top of the first. Repeat with the remaining tortillas. Cover the tortilla stack with a damp paper towel and place in the microwave. Heat for 30 seconds at half power. Check to see if they are warm and heat for a bit longer if necessary.
Set out the tortillas, roasted cauliflower, coleslaw, sour cream, avocados and salsa (if using), letting everyone build their own tacos.

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