Cut the cauliflower into small florets and place in a large mixing bowl then drizzle with olive oil and sprinkle with salt. Mix well, then transfer it to a large baking sheet.
Bake the cauliflower 425˚ F (218° C) for 15-20 minutes, take it out of the oven, sprinkle it with cumin and taco seasoning, mix well then bake it again for 5 more minutes until it is tender and has crispy edges. (The baking time may vary depending on the size of your pieces.)
Heat the corn tortillas (or use hard shell tacos)
With a gas stove set the heat to medium. Using tongs, take one end of the tortilla and place it directly over the flame on a clean burner. Allow the tortilla to lay over the flame for about 1 minute, then flip over on the other side for one more minute until it starts to brown around the edges. Keep the tortillas warm by placing them in a tortilla warmer or in some kitchen towels until you are ready to use them.
Assemble the tacos (or set up a taco bar)
Fill the taco shells with about 1/4 cup of the seasoned roasted cauliflower, then add Mexican pickled onions, cilantro lime crema, fresh cilantro, chipotle mayo, and a squeeze of fresh lime juice. Or add your choice of favorite taco toppings.
Notes
I like to add the spices towards the end of baking so they stay fresh tasting and don't burn.
Use a rimmed baking sheet to keep the cauliflower forests from falling off of the sheet when baking.
My family loves these tacos made with flame-roasted corn tortilla shells. The bits of charred edges give the tacos tons of flavor and the tortillas are much lighter and fresher tasting than hard shell tacos.