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1. Preheat your oven to 425°F (220°C). This high temperature will help the cauliflower get nice and crispy.
2. In a large mixing bowl, combine the cauliflower florets with olive oil, ground cumin, smoked paprika, chili powder, salt, and pepper. Toss everything together until the cauliflower is evenly coated with the spices and oil.
3. Spread the seasoned cauliflower florets in a single layer on a baking sheet lined with parchment paper. Make sure they are not overcrowded, as this will help them roast evenly.
4. Roast the cauliflower in the preheated oven for about 25-30 minutes, or until the florets are golden brown and tender. Halfway through the cooking time, give them a good stir to ensure even roasting.
5. While the cauliflower is roasting, prepare your toppings. Start by dicing the avocado and placing it in a small bowl. You can sprinkle a little lime juice over it to prevent browning.
6. Next, chop the cherry tomatoes in half and place them in another bowl. Add the finely chopped red onion and fresh cilantro to the tomatoes, mixing them together gently.
7. If you’re using canned corn, drain and rinse it. If you have fresh corn, you can cut the kernels off the cob. Set the corn aside.
8. In a small saucepan, heat the black beans over medium heat until warmed through. You can add a pinch of salt and pepper for extra flavor if you like.
9. While the beans are heating, it’s time to warm the tortillas. You can do this in a few different ways:
   • Stovetop: Heat a skillet over medium heat. Place each tortilla in the skillet for about 30 seconds on each side until warm and pliable.
   • Oven: Wrap a stack of tortillas in aluminum foil and place them in the oven for about 10 minutes.
   • Microwave: Wrap a few tortillas in a damp paper towel and microwave for about 30 seconds.
10. Once warmed, keep the tortillas covered with a clean kitchen towel to keep them warm and soft until you’re ready to assemble the tacos.
11. Now that everything is ready, it’s time to assemble the tacos! Start by taking a warm tortilla and placing a generous spoonful of the roasted cauliflower in the center.
12. Add a spoonful of the warmed black beans on top of the cauliflower, followed by a scoop of corn.
13. Next, add the diced avocado, followed by the tomato and onion mixture. Don’t be shy; pile it on!
14. If you’re using feta cheese, sprinkle some crumbled feta on top for an extra burst of flavor.
15. Finish off with a squeeze of fresh lime juice and, if you like a bit of heat, drizzle some hot sauce over the top.
16. Repeat the assembly process for the remaining tortillas and filling.
17. Serve the tacos immediately while they are warm. You can serve them with extra lime wedges and hot sauce on the side for those who want to add more flavor. These tacos pair well with a side of rice or a fresh salad for a complete meal.

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