Instructions

• Preheat oven to 400°F (200°C). Lightly coat a rimmed baking sheet with the olive oil spray (or brush lightly with olive oil).
• Place the 6 cups cauliflower florets on the prepared baking sheet. Drizzle with 2 tablespoons of the olive oil and use your hands or tongs to toss until the florets are evenly coated in oil and spread in a single layer.
• Roast the cauliflower on the middle rack for 35 to 40 minutes, flipping the florets once about halfway through roasting, until edges are browned and florets are tender. (Baking time will vary with floret size—watch for even browning.)
• While the cauliflower roasts, heat a large skillet over medium-high heat and add the remaining 2 tablespoons olive oil.
• Add the 1 small sliced onion to the hot skillet and sauté, stirring frequently, for about 5 minutes, until the onion is soft and translucent.
• Meanwhile, measure out half of a 7-ounce can of chipotles in adobo and roughly chop or mince them. Add those chipotles and the 1/2 cup tomato sauce to the skillet with the onions. Stir to combine and simmer for about 5 minutes, stirring occasionally.
• When the cauliflower is done roasting, transfer it to the skillet with the chipotle–tomato mixture. Toss well to coat the cauliflower in the sauce and cook together 2 to 3 minutes so the flavors meld. Remove skillet from heat.
• Place the same baking sheet back on the counter. Lightly coat both sides of each of the 10 corn tortillas with olive oil spray (or brush both sides with olive oil).
• Divide the cauliflower mixture evenly among the 10 tortillas, placing the filling on one half of each tortilla (not in the center). Sprinkle 1 cup shredded cheese evenly over the cauliflower on each tortilla.
• Fold each tortilla in half over the filling and arrange the folded tacos on the prepared baking sheet with the seam side down.
• Bake the folded tacos in the preheated 400°F oven for about 15 minutes, or until they are lightly golden-brown and crispy.
• While the tacos bake, make the avocado crema: in a blender combine the 2 ripe avocados (pitted), 1/2 cup sour cream, 2 tablespoons cilantro, juice from 1 lime, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic. Blend on high until smooth and creamy, about 30 seconds.
• Remove the tacos from the oven. Drizzle or dollop the avocado crema over the tacos as desired, and garnish with Mexican crema or extra sour cream, crumbled queso fresco, additional cilantro, and lime wedges as you like. Serve immediately while warm.
• Storage: leftover cauliflower mixture will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 3 months. If reheating leftovers, assemble tortillas with the reheated filling and then bake until warmed and crisp—already assembled and baked tacos do not reheat well for later storage.