For the Slaw:

1. Add the mayo and next 4 ingredients to a bowl along with a small pinch of salt and a couple cracks of pepper. Whisk well, adding 1-2 tablespoons of water to make the dressing pourable.
2. Check for seasoning, you want the flavor to be a little acidic, so you may need more lime juice. In a separate large bowl, add the red cabbage and next 4 and keep in the fridge along with the dressing until ready to serve.
3. Don’t dress the slaw until you are ready to serve.

For the Taco Seasoning Mix:

1. Combine all the ingredients in a bowl and mix well. Any extra seasoning can be stored in your pantry.

For the Tacos:

1. Cut the cauliflower off the stalk and into florets. Place the cauliflower in a food processor, and pulse until the texture looks like chunky ground beef. Keep it slightly chunky otherwise it will turn to mush when cooked. You can also use a box grater on the grater attachment to your food processor.
2. Preheat a large cast iron pan over medium-high heat with 2 tablespoon of olive oil. Add the onion and next 4 ingredients along with 1 teaspoon of salt and a couple cracks of pepper. Cook for 7 minutes then add 3 tablespoons of taco seasoning mix. Cook for another 5 minutes, adding a little more oil if the pan looks dry.
3. Add the veggie/beef stock to the pan and cook until it has reduced by half. Add the processed cauliflower to the pan along with 1/2 teaspoon of salt and cook for 5 minutes, adding more veggie stock if the mixture looks dry. Check for seasoning, you may need a little more salt.
4. Toast some tortillas directly over the burner flame for 10 seconds each side or until they get a little charred. Season the slaw mixture with ¼ teaspoon salt and a couple cracks of pepper. Mix the slaw with just enough dressing to coat everything thoroughly.
5. To assemble tacos, put a layer of slaw in the bottom of the tortilla (will prevent a soggy tortilla), add some cauliflower mixture, and top that off with the tomatoes and jalapenos, or any toppings of your choice.
6. Enjoy!