1-First Step Prep oven & dish: Pre‑heat the oven to 350 °F (175 °C). Lightly grease a 9 × 13‑inch baking dish. This ensures a non‑stick surface for the final bake.

2-Second Step Roast cauliflower: Toss the cauliflower florets with 2 Tbsp olive oil, a pinch of salt, pepper, and garlic powder. Add taco seasoning if you love extra zing. Spread on a sheet pan and roast 25 30 minutes, turning once, until golden and tender.

3-Third Step Make enchilada sauce: In a saucepan, melt 2 Tbsp butter or oil. Whisk in 2 Tbsp flour (or cornstarch) to form a roux. Stir in chili powder, cumin, smoked paprika, and oregano; whisk until fragrant (about 30 seconds). Gradually whisk in 2 cups vegetable broth and tomato sauce if using. Simmer 10 minutes, stirring occasionally, until the sauce thickens. Season with salt to taste.

4-Fourth Step Assemble enchiladas: Warm each tortilla briefly (microwave 10 seconds) to prevent cracking. Spread ~1 Tbsp sauce, sprinkle a line of shredded cheese, add a spoonful of beans, and place a handful of roasted cauliflower. Roll tightly, seam‑side down, and place in the prepared dish. Repeat for all tortillas.

5-Fifth Step Add sauce & bake: Pour the remaining sauce evenly over the stacked rolls. Bake uncovered for 20 25 minutes, until the sauce bubbles and the tortillas turn lightly crisp.

6-Final Step Garnish & serve: Top with sliced avocado, chopped cilantro, crumbled queso fresco, pepitas, and lime wedges. Serve hot and enjoy the blend of textures.