Method
First, make the onions; put the sliced onions into a mixing bowl with the vinegar, seeds, honey and salt, stir really well to combine, then set aside. Put the oven on a low heat – about 150⁰C – and wrap the tacos in foil, then put them in the oven to warm. Next, put the cauliflower into a large mixing bowl with the oil, cumin and coriander, and season well with the salt and pepper. Use your hands to mix, until the florets are thoroughly coated. Place a large frying pan over a medium heat and cook the florets, turning every so often, until they’re golden brown all over and just tender to the point of a sharp knife – this will take about 10 minutes, and you may need to work in batches (put any cooked florets in a foil-covered dish in the oven). To serve, assemble everything together: drain the liquid from the onions, and tip them carefully into a small serving dish; put the chopped coriander into a little bowl; take the warm tortillas out of the oven and put them on a plate (leave the foil loosely around them); put the salad leaves in a serving bowl; crumble the cheese into another dish; and tumble the cooked cauliflower on to a large plate. Take everything to the table, together with two plates and the hot sauce, and get stuck in!