Step 1: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Step 2: In a large bowl, toss the cauliflower florets and dried chickpeas with olive oil, smoked paprika, cumin, garlic powder, and salt until evenly coated.
Step 3: Spread the mixture in a single layer on the prepared baking sheet and roast for 25-30 minutes, tossing halfway through, until the cauliflower is tender and charred at the edges.
Step 4: While roasting, prepare the lime crema by whisking together the Greek yogurt, lime juice, and lime zest in a small bowl.
Step 5: Warm the tortillas in a dry skillet over medium-high heat for 30 seconds per side.
Step 6: Assemble the tacos by filling each tortilla with the roasted cauliflower and chickpea mixture, then topping with shredded cabbage, a drizzle of crema, and fresh cilantro.