Step 1

In a small bowl, mix serrano peppers, garlic, cashew butter, lime juice and water. Season with salt and set aside.

Step 2

Place oven rack in lowest position and preheat oven to 450F. Combine garlic, oil, cumin and paprika in a small bowl.

Step 3

Arrange cauliflower on a large rimmed baking sheet and pour spiced oil over the cauliflower. Season with salt and toss to evenly coat the cauliflower.

Step 4

Roast undisturbed for 15 minutes. Remove from oven and toss florets over. Roast for an additional 15-20 minutes until cauliflower is dark brown and crisp.

Step 5

Heat a griddle or large skillet over medium high heat. Toast tortillas singly, for about 30 seconds to a side. Transfer to plates.

Step 6

Spread each tortilla with some sauce, top with cauliflower.

Step 7

Garnish with onion, avocado, radishes and cilantro. Serve with lime wedges.