Preheat oven to 450°. Add cauliflower florets to a large mixing bowl. Add garlic, salt, oil, cumin, turmeric, chili powder and paprika. Mix well until spices coat all of the cauliflower. Don’t be afraid to add more spices and oil to coat the cauliflower!
Arrange cauliflower on a rimmed baking sheet. Use two sheets if needed (don’t crowd the cauliflower). Roast until dark brown and crisp on the bottom and a knife slides through easily, about 25-30 minutes. Stir once during cooking!
In a small blender, combine sour cream or yogurt, avocado, lime juice and dash of sea salt; blend until smooth.
In a small bowl, toss the cabbage with lime, salt and chopped cilantro.
When ready to serve, heat a skillet over medium-high. Working in batches, toast the corn tortillas in a single layer, turning halfway through, until warm and toasty.
Transfer tortillas to plates, add cabbage and cauliflower to each tortilla, top with avocado cream and garnish with cilantro and lime juice. Feel free to add any other toppings you like!