Mix the oil, chipotle, lime zest and cumin in a bowl, add the cauliflower pieces and stir to coat.
Spread the cauliflower out on a baking sheet in a single layer and roast in the oven for 25 mins or until the edges turn golden.
Meanwhile, mix all the sauce ingredients together.
To serve, warm the tortillas, then add the roasted cauliflower, vegetables and the sauce, then sprinkle with chopped cilantro and a squeeze of lime.
Notes
When cutting the cauliflower, make sure you cut it into bite-sized pieces that are small enough to fit in taco shells.
The yogurt sauce tastes best as it sits in the fridge to develop its flavor and is best served after sitting in the fridge for at least 30 minutes.
Seasoned cauliflower should be distributed in a single layer on the baking sheet to make sure it roasts properly and does not steam.
If your yogurt sauce is on the thicker side, try using a bit of water to thin it out to a sauce consistency. You can also use lime juice, but make sure you taste test and adjust the seasonings if needed.