Step 1

Preheat oven to 425°. Mix 3 garlic cloves, finely grated, ¼ cup extra-virgin olive oil, 3 Tbsp. adobo sauce from a can of chipotle chiles in adobo, ½ tsp. ground cumin, and 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl. Add 1 large head of cauliflower, cut into 2" florets; toss to coat. Arrange on a rimmed baking sheet in a single layer and roast, tossing halfway through, until golden brown and crisp-tender, 25–30 minutes.

Step 2

Meanwhile, squeeze juice from 1 lime into a small bowl. Add ½ cup sour cream, 2 Tbsp. finely chopped cilantro, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; mix well. Set lime sour cream aside.

Step 3

Remove cauliflower from oven and squeeze juice from 1 lime over. Cut remaining 1 lime into wedges.

Step 4

Spoon some reserved lime sour cream over 12 warmed corn tortillas. Top with some cauliflower florets, 1 small red onion, thinly sliced, 1 small jalapeño, thinly sliced, and cilantro leaves with tender stems. Serve with lime wedges for squeezing over.