Prepare the cauliflower. Heat oven to 220°C/425°F. Break cauliflower into florets. Mix flour, 1 tablespoon chipotle paste, garlic paste, salt, pepper and milk together in a mixing bowl then add the cauliflower and toss to coat.
Bake the cauliflower. Line a baking sheet with greaseproof paper and spread the florets out on it then bake for 20 minutes.
Add the glaze. Mix another 2 tablespoon of chipotle paste with the oil and honey and brush the cauliflower with the mixture, return to the oven for another 20 minutes.
Make the slaw. Whisk together yoghurt, lemon juice, vinegar, honey, dijon and salt and pepper. Add the slaw mix to a bowl and pour over dressing. Mix well.
Serve. Serve on small tortillas with cauliflower, pickled onions and slaw.
Nutrition information is per taco.Nutrition information is an estimate and will vary depending on the exact ingredients used.