2 small heads cauliflower, chopped into bite-sized pieces

2–4 tbsp avocado or coconut oil (or water)

3 tsp ground cumin

2 tsp chili powder

2 tsp smoked paprika

1 tsp sea salt

Sauce:

4 small-medium cloves garlic (skin on)

1/4 cup raw almonds

1 (15 oz) can diced fire-roasted tomatoes, drained

1–2 medium cloves raw garlic, peeled

2 tbsp olive oil (or water)

Juice of 1 medium lime (~3 tbsp)

1/4 tsp smoked paprika

1/2 tsp cumin

1/4 tsp sea salt (plus more to taste)

1 tbsp maple syrup (plus more to taste)

1–2 whole chipotle peppers in adobo sauce (more for extra heat)

For Serving:

12–15 whole corn tortillas

Lime wedges or juice

Fresh cilantro (optional)

Thinly sliced red cabbage (optional)

Pepitas (optional)

Sliced avocado (optional)