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What to do
1. Preheat the oven to 200°C.
2. Line a large baking tray with baking paper. Add the cauliflower, drizzle with olive oil and season with a pinch of salt and pepper. Toss to combine. Working over the baking tray, use your hands to break up 2 chipotle chillies, along with some of the adobo sauce. Toss again to coat the cauliflower and roast for 25-30 minutes or until golden brown.
3. Make the chipotle cream: In a small food processor, combine the yoghurt, chipotle chilli, garlic, lime juice, olive oil, honey and a pinch of salt. Blend until smooth. Taste and adjust the seasonings, adding more salt, pepper and lime juice, as desired.
4. Fill each tortilla with a spoonful of chipotle cream, the roasted cauliflower and a slice of avocado. Serve with the lime wedges, coriander and spring onion on the side.
Recipe from The Love and Lemons Cookbook by Jeanine Donofrio, published by Penguin Books Australia.