Begin by removing the base and leaves from the head of cauliflower. Coarsely chop into florets and throw in a large bowl.
Rinse and drain the chickpeas. Add to bowl with cauliflower.
Add oil and spices and stir well until everything is covered evenly with spice mixture.
Dump contents of bowl on to a baking sheet and spread evenly. Cook for 30 minutes. Stir several times during cooking.
Cabbage Slaw
While cauliflower is cooking, thinly slice cabbage and kale. Remove any large stems. Shred or julienne the carrots.
Place vegetables a bowl. you can use the same one used for the cauliflower. Coat with oil, spices, honey and lime juice. Stir until everything is fully covered.
Chiptole Crema
Mix together the yogurt with the honey and chipotle. Set aside.
Tacos
Prepare the toppings. Cut the avocado in half and remove the pit. Scoop out the flesh and slice. Finely chop the cilantro. Thinly slice the jalapeno, removing any seeds and spine.
Warm shells in the oven or a pan for several minutes.
Assemble tacos with the cabbage slaw on the bottom, topped with the cauliflower and chickpeas, then dress with the chipotle crema. Top cilantro, avocado, jalapeno and any additional toppings.
Notes
Feel free to omit the hot sauce, and use less chipotle in the sauce if you are sensitive to spice.