Step 1

Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius)

Step 2

Add the cauliflower florets and cubed butternut squash to a bowl and pour the oil and lime juice overtop. Next add in the spices and minced garlic and use your hands to toss the vegetables to ensure they are all well coated in the spices. Lay all of the vegetables out evenly on a baking sheet and bake in the oven for 20 minutes.

Step 3

Cut both ends off of the celery root so that it can sit flat. Then using a sharp knife, cut off the outer peel all the way around.

Step 4

Cut the celery root into slices that are as thin as possible. once you have cut all of the slices, lay each one flat on a cutting board and run your knife over the surface to shave down any of the thicker parts so that it is very thin.

Step 5

Place the slices on a sandwich press or grill pan on medium high heat and cook for approximately 4 minutes (2 minutes per side on the grill pan) until the slices are soft and pliable. Remove from the grill and repeat with the remaining slices.

Step 6

In a blender combine the mayonnaise, cilantro, lime juice and jalapeno and blend until completely smooth. Taste and adjust by adding more lime, cilantro etc as desired.

Step 7

Top each warm grilled tortilla (or lettuce cup) with a large spoonful of shredded cabbage and 2 large scoops of the roasted vegetables. Top with chopped avocado, tomatoes, sliced red onion and finally a drizzle of the Jalapeno Cilantro Sauce. Enjoy!