For the tacos: Preheat the oven to 375F. Line a baking sheet with parchment paper; toss the cauliflower with oil, salt, and pepper. Roast until cooked through and browned, tossing halfway through, 25 – 30 minutes (depending the size of your cauli florets).
Meanwhile, toss the cabbage with juice of 1 lime, drizzle of olive oil, salt and pepper and set aside.
When the cauliflower is nearly done, warm the corn tortillas on the stove. If you have a gas burner, turn it on medium and put the tortilla directly on the burner for 20 – 30 seconds or until warm. Remove and keep warm in a clean dish towel while you repeat with the remaining tortillas.
Top tortillas with roasted cauliflower, cabbage, and generous drizzles of chimichurri. These would also be great with toasted pepitas or avocado. Serve with lime wedges, additional chimichurri on the side, and enjoy!
For the chimichurri: Add cilantro, parsley, shallot, garlic, lime, jalapeno, red pepper flakes, and salt to the food processor. Blend until well combined. Slowly drizzle in the oil until it reaches a pourable consistency.