a) Preheat your oven to 220°C/200°C fan/gas mark 7. Halve any large cauliflower florets.

b) Pop the cauliflower onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.

c) When the oven is hot, roast on the top shelf until golden brown and tender, 15-18 mins. Turn halfway through.

a) While the cauliflower roasts, grate the cheese. Zest and halve the lime.

b) Halve, peel and slice the red onion as thinly as you can.

c) Pop the onion into a small bowl and add half the lime juice and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

a) Meanwhile, cut the tomato into 1cm chunks.

b) Drain the sweetcorn in a sieve.

c) In a medium bowl, combine the sweetcorn, tomato chunks, lime zest, remaining lime juice and the sugar for the salsa (see pantry for amount). Season with salt and pepper, then set aside.

a) In another small bowl, combine the chipotle paste (add less if you'd prefer things milder) and honey (see pantry for amount).

b) When the cauli has 5 mins of cook time remaining, pour over the chipotle mixture and toss to coat the florets evenly. Return to the oven for the remaining time.

a) When everything's nearly ready, pop the tortillas (3 per person) onto a baking tray and into the oven to warm through, 1-2 mins.

a) When everything's ready, put the tortillas (3 per person) onto your plates and spread a spoonful of the mayo (see pantry for amount) over each one.

b) Divide the rocket leaves and corn salsa between the tortillas. Top with the chipotle roasted cauliflower and pickled onion.

c) Sprinkle over the cheese to finish.

Enjoy!