Cauliflower Adobo

Preheat oven to 450.

Rub the whole head of cauliflower with half of the vegetable oil and place in the oven for 15 minutes until it begins to brown in multiple places. Remove from oven, allow to cool and cut into small florets and sliced stems. Set aside.

Warm a skillet over medium heat and add the remaining vegetable oil, onions and garlic and cook until they are beginning to brown and have softened.

Add the guajillo powder, cumin, pepper, cinnamon, cloves and salt and continue cooking, stirring frequently for 5 minutes, then add the boiling water, tomatoes, vinegar, brown sugar and chipotle.

Cilantro/Onion Mix

Mix all ingredients together and refrigerate at least 20 minutes before serving.

Build for One Taco

Heat a cast iron skillet to medium-high heat and toast the tortillas for about 20 seconds on each side.

Stack two tortillas on top of each other.

Spoon the hot meat or veg filling into the center.

Top with onion/cilantro mix

Serve with a lime wedge and Tostitos Toppers^TM Sauces on the side.