1.Place peppers, cilantro and lime juice into a bowl of food processor or high-speed blender and process. With the motor running, add olive oil in a slow stream.

2.Season with salt to taste, set aside.

3.Place cauliflower and chickpeas in a large bowl, add 2 tablespoons of spicy cilantro sauce and toss to coat. Transfer to a shallow baking pan and spread evenly.

4.Place in pre-heated oven and bake until cauliflower is fork tender, about 25 to 20 minutes, tossing halfway through cooking.

5.While cauliflower-chickpea mixture is cooking, wrap tortillas in foil and warm in the oven.

6.To assemble, layer cauliflower-chickpea mixture on your tortillas, follow with cilantro sauce, and toppings of your choice. Serve with a wedge of lime and a bit of The Best Vegan Sour Cream.