Roasted Chipotle Cauliflower ¾ head cauliflower, chopped in to small florets 2 garlic cloves, finely chopped ⅓ cup ketchup ¼ cup tamari or soy sauce ¼ cup maple syrup 2 tbs apple cider vinegar ⅓ cup vegetable stock or water 2 - 3 tbs chipotle sauce (depending on your heat tolerance) ½ tbs cayenne pepper ½ tbs smoked paprika olive oil sea salt Preheat oven to 180 degrees C. Heat oil and sauté garlic on medium heat until fragrant. Add smoked paprika and stir to combine. Add ketchup, tamari, apple cider vinegar, chipotle sauce, cayenne pepper, maple syrup and stir to combine.  Add water or stock and keep on the heat for 1 minutes. Lay cauliflower florets in a small baking dish, season with salt and drizzle with a little oil. Carefully pour the marinade over the cauliflower. Bake in the oven for 40 minutes. Remove and carefully stir. Return to oven and bake for another 30 minutes or until soft and caramelised. Pickled Onions 1 spanish onion, halved and sliced ½ cup apple cider vinegar 1 tbs coconut or raw sugar 1 good pinch salt Place ingredients in a jar. With the lid on, shake to combine and set aside for 2 hours to pickle. Chipotle Mayonnaise ⅓ cup vegan or regular mayonnaise 1 tsp chipotle sauce zest of 1 lime Stir ingredients together in a small bowl. Adjust to taste. Others Avocado (optional) coriander or chives, chopped fresh lime corn tortillas Prepare tortillas as per packet interactions. Build taco beginning with a good smear of chipotle-lime mayonnaise, add roasted cauliflower, pickled onions, avocado, coriander or chives and a good squeeze of lime. Eat messily and with gusto