Preheat oven to 375

Make slaw: In medium sized bowl add mayonaise, dijon mustard, maple syrup, apple cider vinegar, celery salt, black pepper, water and lime juice. Mix until a creamy sauce as formed. In a large bowl, add cole slaw and pour dressing over. Mix until combined. Refrigerate until use.

In small bowl, combine cumin, paprika, garlic powder, onion powder, salt, chili powder, coconut sugar, smoked paprika and black pepper. Mix together.

Separate cauliflower florets and chop into bite sized pieces.

Place florets and chickpeas on to large sheet pan and drizzle with olive oil. Then sprinkle with BBQ rub made in step 3. Toss to coat.

Place in oven for about 25 minutes, flipping once.

Serve cauliflower chickpea mixture in corn tortilla topped with cole slaw and jalapeños if desired.