Step 1

Set oven rack to center of the oven and preheat to 425F (218C). Line a sheet pan with silpat or parchment paper.

Step 2

Toss the cauliflower with 1 1/2 tablespoons oil and roast for 15-20 minutes, tossing and flipping the cauliflower once while roasting. When done, it should still be firm, yet lightly golden around the edges. Set aside.

Step 3

While the cauliflower is roasting, heat the remaining 1 Tbs olive oil in a large saute pan until it shimmers. Add the onion and saute on medium low for about 5-8 minutes, or just until softened. Sprinkle in the salt and cumin and add the chipotles + adobo sauce. Stir to coat the onions. Add the tomatoes, salsa and roasted cauliflower. Stir to warm through, about 5 minutes. Adjust salt to taste. Remove from heat and put a lid on it until ready to serve.

Step 4

In a medium bowl, mix the red and green cabbage, jalapeño, cilantro, lime juice and sea salt. Set aside or rest in the refrigerator until ready for service.

Step 5

Warm tortillas on a low open flame on the stove top turning with tongs a few times to lightly char or warm in a cast iron skillet. To hold them warm, place the tortillas in foil and into a warmed toaster oven on low heat.

Step 6

On the tortilla, spoon a good schmear of guacamole, sour cream or pepita crema (something creamy) down the center of the tortilla. Spoon the cauliflower mixture evenly over the top, then top with slaw and any condiments you prefer.

Step 7

Store the leftover cauliflower mixture in the fridge in a lidded container for up to three days or it may be frozen for up to a month. Thaw in the fridge overnight and warm gently on stovetop with a splash of water.