Cauliflower Tacos with Feta and Avocado

Divide the cauliflower into small florets, halve larger pieces. Place in a pot with water, bring to a boil, and simmer for about 5 minutes over medium heat. Drain the water and let the cauliflower briefly drip dry.

In a large bowl, mix paprika powder, chili flakes (or chopped jalapeños), salt, garlic powder, and olive oil. Add the cauliflower florets and gently toss until all pieces are evenly coated with the marinade.

Preheat the oven to 200 °C. Spread the cauliflower on a baking sheet lined with parchment paper and roast for about 20 minutes until golden brown and slightly crispy.