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Preheat oven to 425.
Add the spices for the cauliflower and sweets to a small bowl and mix. Next, add the Cauli & sweets to a bowl with olive oil and spice mix. Toss to coat. Add to a lined sheet pan & roast 25-30 minutes, tossing a couple times. They should be browned.
Add chickpeas to a bowl with the oil, sugar, spices, cilantro and lime zest. Toss to coat. Add to a lined sheet pan and roast 16-18 minutes, until browned.
Make the crema. Add all ingredients to a food processor and process until smooth.
When veggies are done, assemble the tacos. Heat tortillas in the microwave for 30 seconds to soften. Drizzle a sheet pan with oil, add tortillas & rub both sides w/ oil from pan. Add 2-3 tbsp cheese & a small spoonful of the veggies to each tortilla. Bake for 5 mins, then take them out, fold the tortillas & press down. Add 1-2 tbsp cheese to the tops of the tortillas, & roast for ten mins.
After ten mins, drizzle a little oil onto the sheet pan (to prevent cheese from sticking), flip tacos & roast for 5 more mins.
Remove tacos from the oven, gently open each & add a spoonful of the chickpeas & press back together.
Serve w/ crema.