For the tacos:

• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 ¼ teaspoons smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt

For the chipotle sauce:

• ½ cup plain Greek yogurt, can use sour cream or mayonnaise
• 1 tablespoon lime juice
• 2 teaspoons chipotle in adobo sauce
• ¼ teaspoon smoked paprika
• kosher salt, to taste

For serving:

• 8 corn tortillas, warmed
• 15 oz Pinto beans or black beans, rinsed, drained, and warmed
• red cabbage, thinly sliced
• Thinly sliced red onion or pickled red onions
• fresh cilantro
• avocado