• If you're using raw almonds, preheat your oven to 200C (390F). Dry roast the almonds for 5 minutes, until lightly golden and smelling nutty and toasty. Remove and set aside to cool. If you're using pre-roasted almonds you can skip this step. 
• Turn the oven up to 220C (430F). If you want to serve the almond chipotle salsa cold, make it ahead of time, otherwise you can make it while the cauliflower is cooking. 

For the cauliflower:

• Mix the spices, salt and brown rice flour together. Using a plastic bag or sealed container, shake the cauliflower florets with the spice mixture until well coated. Tip them out onto a baking tray, spray with a little olive oil then bake for 15-20 minutes, shaking the pan every now and then. The cauliflower is done when it has browned a little around the edges and smells fantastic. 

For the almond chipotle salsa:

• Heat 1 tablespoon of oil in a saucepan, add the onion, garlic and spices and cook for 5 minutes, or until softened and fragrant. Add the tomatoes, chipotle chilli and salt, and cook for a further 5 minutes until the mixture has cooked down and thickened a little. 
• Scrape the tomato mixture into a blender, add the roasted almonds and blend until smooth. You'll need to stop and scrape down the sides a few times. 

For the sweetcorn salad:

• Bring a saucepan of water to the boil. Dehusk the corn cob, then drop it into the pan whole. Cook for 3 minutes, then drain and run under cold water. Use a large knife to slice the kernels from the cob and add them to a mixing bowl. 
• Add the black beans, cherry tomatoes, spring onion (scallion) and lime juice. Stir to combine. 

To serve:

• Warm the soft tacos according to packet directions. Serve with the thinly sliced red cabbage, fresh coriander (cilantro), cauliflower fresh out of the oven, almond chipotle salsa, sweetcorn salad and more limes for squeezing.