Roasted Chipotle Cauliflower and Chorizo Tacos

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) Meanwhile, heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

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

c) 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.