Spanish Style Charred Cauliflower Tacos

Turn oven to roast or bake at 375 F or 190 C. Roast function is preferred. If not, use bake function.
Cut up cauliflower keep small heads intact so you have the look of little trees. There will be cauliflower crumbles leftover on the cutting board as you are chopping. Keep that to use in roasting as they make for nice crunchy caramelized crumbles.
Slice red cabbage thinly with sharp knife as shown on above picture or use a mandoline. Set aside in fridge.
Slice the jalapeños thinly with knife or mandoline. Do this last, so the heat from jalapeños on your blade don't transfer to cabbage or cauliflower.
In a small glass jar or mixing bowl, add jalapeños, vinegar, agave and pinches of salt. Mix well and set aside in fridge. Should be ready to eat in 15 min.
In a large mixing bowl, place the chopped cauliflower, sprinkle liberally with the paprika, onion powder, oregano. Add olive oil, and season with sea salt. Mix well with hands or mixing spoon.
Grab a parchment lined baking tray and place the seasoned cauliflower on top. Do not cramp the cauliflower on tray, give it space for it to heat evenly in the oven. If 1 tray does not have enough surface room, use 2 parchment lined baking trays.
Put into oven, and in 15 min check for golden coloring and crisp edges. You can caramelize based on your tastes, from lightly browned to dark brown.
While cauliflower is in the oven, turn on stove to medium high heat and use tongs to place one tortilla at a time right on flame surface. Let it sit for 20 seconds or less before turning it over the flame to its other side to get a slightly charred look.
Once cauliflower is cooked to your taste, remove from the oven. Let it cool for a few minutes. Taste to make sure it is seasoned with enough salt .
To plate: take charred tortilla, add red cabbage, cauliflower, pickled jalapeños. Then add goat cheese (or omit if vegan), and cilantro. Squeeze lime on top generously. Serve with Greek yogurt dip that's mixed with garlic, dill and sea salt to taste.