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 cooks, zest and halve the lime.

b) Halve, peel and slice the red onion as thinly as you can (see ingredients for amount).

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 and set aside.

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

b) When the cauli has 5 mins of cooking remaining, pour over the chipotle mixture and toss to coat the florets evenly. Return to the oven for the remaining cook 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 chipotle roasted cauliflower between the tortillas and top with spoonfuls of the tomato salsa. 

c) Finish with the pickled onions and crumble the cheese over the top.

Enjoy!