Preheat the oven to 400 degrees F.
In an 8 x 8-inch baking dish, mix together the ingredients for the roasted cauliflower and allow the mixture to sit for 10 minutes.
While the mixture is marinating, in a large bowl, combine the ingredients for the slaw. Place in the refrigerator.
Next, place the cauliflower dish in the oven and bake for 25 minutes.
Meanwhile, in a large saucepan over medium heat, add all the ingredients for the sautéed vegetables. Sauté for 10-12 minutes, or until the vegetables are easily pierceable with a fork.
Place your desired tortillas on a plate. (I recommend cassava flour tortillas, Siete tortillas, or corn tortillas.) Top with the, cauliflower mixture, sautéed vegetables, slaw, spinach, avocado, cilantro, and salsa. Serve and enjoy!