Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: In a large mixing bowl, combine the cauliflower florets and dried chickpeas with olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper.
Step 3: Spread the mixture onto the prepared baking sheet in a single layer, ensuring they aren't crowded.
Step 4: Roast for 25-30 minutes, tossing halfway through, until the cauliflower is tender and slightly charred.
Step 5: While roasting, whisk together the yogurt, lime zest, and lime juice in a small bowl to create the crema.
Step 6: Warm the tortillas in a dry skillet over medium heat for 30 seconds per side.
Step 7: Assemble the tacos by filling each tortilla with the roasted mixture, then topping with avocado, cilantro, and a drizzle of lime crema.