FOR THE COLESLAW:
Combine the shredded cabbages and carrot together (or you can just use a pre-packaged coleslaw mix) in a large bowl.
In a separate bowl, whisk together the vegan mayonnaise, vegan sour cream, onion, sugar, vinegar, mustard powder, celery seed, salt and pepper. Add to the cabbage mixture with a squeeze of fresh lime juice. Mix well to combine.
Taste for seasoning, adding more salt or pepper if necessary.
Allow to sit for at least an hour or so before serving. It's even better the next day!
FOR THE CAULIFLOWER:
Trim the cauliflower and cut into bite-sized florets.
Drizzle with olive oil and toss with taco seasoning.
Place onto a cookie sheet and bake at 375 degrees for 20 minutes or until tender. Toss once or twice during the baking process for even doneness.
Serve while the cauliflower is warm. Add avocado, cilantro and a sprinkle of salt.