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Adjust oven rack to lowest position and heat oven to 500 degrees. Toss mushrooms, cauliflower, oil, and 1½ teaspoons salt together on rimmed baking sheet. Roast until liquid has mostly evaporated, 23 to 25 minutes. Stir 3 tablespoons chipotle into mushroom mixture and continue to roast until lightly browned, 3 to 5 minutes longer.
Meanwhile, combine onion, vinegar, sugar, and remaining ½ teaspoon salt in large bowl. Microwave, covered, until hot, about 2 minutes. Combine crema and remaining 1 tablespoon chipotle in small bowl.
Stir cabbage into onion mixture. Divide mushroom mixture, crema, and cabbage mixture evenly among tortillas. Serve.