Preheat oven to 190c.

Add the rolled oats to a food processor. Pulse until a coarse texture similar to panko bread crumbs. Transfer the oats to a large, shallow bowl or dish. Add in the coriander, chili powder, paprika, cumin, garlic powder, turmeric, cayenne pepper, and sea salt. Gently mix to incorporate spices.

Add the almond milk, brown rice flour, and lime juice to a large bowl and whisk until smooth.

Place about a handful of cauliflower florets into the almond milk batter, toss to coat, shake off excess batter, and transfer to the oat and spice mixture. Toss the pieces until coated and transfer to a large baking sheet lined with parchment paper. Repeat with the remainder of the cauliflower.

Bake the cauliflower for 25-30 minutes or until crispy and golden, tossing halfway through baking.

Remove from oven and let cool slightly.

While the cauliflower is baking, make the cabbage slaw by adding the purple cabbage, lime juice, apple cider vinegar, agave nectar, and salt to a small bowl. Toss to coat and let rest, stirring occasionally.

Add the flesh of the avocado, lime juice, coriander leaves, and salt to a food processor. Process for 3-4 minutes or until smooth and resembling a texture similar to mayo. You can either dollop the tacos with the cream or transfer it to a ziploc bag, snip off a corner, and pipe the cream across the tacos.

Heat each corn tortilla in a small skillet over medium heat for 20-30 seconds on each side. Fill with 3-4 pieces of the cauliflower, top with a small handful of cabbage slaw, and drizzle with avocado cream. Garnish with coriander leaves and serve with lime wedges.*

Refrigerate leftovers.