Prepare the cauliflower. Preheat the oven to 400°F. Line 2 medium-large rimmed baking sheets with parchment paper and set aside.
In a large bowl, toss together the cauliflower and olive oil until thoroughly coated.
In a small bowl, mix together the chili powder, ancho chili powder, salt, onion powder, garlic powder, ground cumin, smoked paprika, and ground black pepper until combined.
Add the seasoning mix to the cauliflower and toss together until fully coated.
Add the cauliflower to the prepared baking sheets and bake for 20-22 minutes, or until fork tender. If the baking sheets are on different racks, switch them to the opposite rack halfway through so they roast evenly.
While the cauliflower is roasting, prepare the red cabbage. In a small bowl, mix the cabbage and lime juice to coat. Set aside until ready to serve.
While the cauliflower is roasting, prepare the cashew crema. Add all the ingredients for the crema to a large blender. Blend until completely smooth, about 1-5 minutes depending on the power of your blender. Pour into a small bowl and set aside until ready to serve.
Assemble the tacos by topping warm corn tortillas with roasted cauliflower, red cabbage, diced avocados, cashew crema, queso fresco or cotija cheese, and chopped cilantro.
Notes
Try to cut the cauliflower florets all the same size so they roast evenly.
Shred the cabbage as thinly as you can so that the slaw is easy to eat in tacos.
To keep the tortillas warm while you heat them all up, I highly recommend putting them in a tortilla warmer or covering them in a clean kitchen towel and placing them in a large zip top storage bag to keep in the heat and moisture. This will keep them pliable and hot!