Roasted Cauliflower Tacos with Poblano Chile and Caramelized Onion - Rick Bayless

Ingredients

• 1 small head cauliflower, core cut out, the rest cut into small florets (a scant 3 cups)
• Olive oil
• Salt
• 2 medium fresh poblano chiles
• 1 large (8-ounce) onion, sliced 1/4-inch thick
• 1 cup Mexican crema , crème fraiche or heavy cream, plus more if needed
• 10 to 12 warm corn tortillas
• A few tablespoons freshly grated Mexican queso añejo or other garnishing cheese such as Parmesan
• A handful cilantro leaves, for garnish