Preheat the oven at 210° degrees. Put the smoked chipolte rub, tomato puree, lime juice, honey, 2 cloves of garlic and salt in a blender and blend until smooth. Marinate the pieces of cauliflower with the sauce and place on a baking tray. Sprinkle with the red onion rings.
Place in the oven for 18 to 20 minutes. Until the cauliflower is tender and roasted. Turn the cauliflower occasionally.
Meanwhile, drain the black beans and collect the liquid. Place the beans in a pan and cook over a high heat for 3 minutes. Add 2 cloves of garlic and cook for another 1 minute. Add the collected liquid, 2 tsp Ancho chilli powder, 1 tsp cumin and 1 tsp smoked paprika. Blend with a blender or stand mixer until you have a smooth bean puree. If the bean purée is too thick, add extra water. Taste and season with more chilli powder, pepper and salt if necessary.
Heat the corn tortillas as directed on the package. Spread them with a layer of bean puree and then with the roasted cauliflower, finish with your favourite toppings such as; green Jalapeño, avocado, feta, lime, sour cream and coriander.