Step 1

Preheat the oven to 425° F. Combine the chipotle and non-dairy milk in a blender. In a large bowl, toss the chipotle mixture and cauliflower.

Step 2

In a smaller bowl, mix the breadcrumbs, flax meal (if using), cumin, and onion or garlic powder. Dip each cauliflower floret into the breadcrumbs to coat. Place on a large baking sheet lined with parchment paper or a silicone mat.

Step 3

Roast for 20 to 25 minutes, or until the cauliflower is tender and the coating is crispy and golden brown. Layer on tortillas with fillings of your choice.