Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.

In a large bowl, combine the cauliflower florets and chickpeas. Drizzle with oil and toss until well coated.

Add the chili powder, cumin, salt, smoked paprika, garlic powder, and onion powder. Toss until well coated. Transfer the mixture to the prepared baking sheet. Shake so the cauliflower and chickpeas are in an even layer.

Roast for 25 to 30 minutes, until soft and lightly golden. Remove from oven and reduce oven temperature to 350 degrees F.

Grease a 9x13-inch baking dish with cooking spray and pour 1/4 cup enchilada sauce into the bottom of the dish. Spread it around evenly with a spoon to cover the bottom of the pan. Pour remaining sauce into a shallow bowl or pie plate.

Wrap the tortillas in damp paper towels and microwave on high for 30-seconds and then flip and heat for 30 more seconds.

To assemble the enchiladas, dip a tortilla into the sauce to lightly coat both sides. Transfer to a plate, then place about 2 tablespoons of the cauliflower mixture into the center. Top with about a tablespoon of cheese.

Roll up and place seam side down into the baking dish, close together so they don’t unroll. Repeat until you’ve used all the filling.

Pour the remaining enchilada sauce evenly over the enchiladas and sprinkle with remaining shredded cheese.

Bake for 20 to 25 minutes or until the cheese is melted and enchiladas are gently bubbling.

While the enchiladas are baking, make the lime crema. In a small bowl, combine the sour cream (or Greek yogurt), lime juice, cilantro, salt, and pepper. Set aside.

Remove the enchiladas the oven and allow enchiladas to cool for 5 minutes. Garnish with desired toppings. Serve warm with lime crema.