FOR THE CHICKEN: bring a large pot of water to a boil. Carefully add chicken breasts to the pot and return to a boil. Cover with a fitted lid and remove from heat. Allow the chicken breasts to sit for approximately 25-30 minutes, or until fully cooked. Once cooked, remove chicken from the pot (the leftover water makes great chicken stock!) and set aside to cool.

FOR THE CAULIFLOWER: preheat oven to 400 degrees F and line a large baking sheet with parchment paper. In a large bowl toss together the cauliflower florets with 1 tablespoon of olive oil and a pinch of salt and pepper. Spread cauliflower onto prepared baking sheet and roast from approximately 20-25 minutes, or until cauliflower is cooked and browning at the tips. Remove baking sheet from the oven and set aside to cool.

In a medium mixing bowl, mix together the Greek yogurt (or sour cream), Jerk seasoning, chopped green onion and diced roasted bell pepper sauce. Mix in the cheese. Set aside.

Once cool enough, shred the chicken breasts (using two forks or your fingers) and chop the cauliflower into small bits. Transfer both the chicken and the cauliflower to a large mixing bowl. To the same bowl mix in the Jerk cheese mixture with the chicken until combined.

Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. Assemble the taquitos by laying each tortilla on a flat, clean surface. Scoop approximately 1/4 - 1/3 cup of the Jerk chicken mixture into the center of each tortilla. Using your hands, tightly roll the tortilla. Transfer to the prepared baking sheet and repeat until all of the Jerk chicken mixture has been used. Use a pastry brush to brush a thin layer of olive oil over the tops of each rolled tortilla and place them in the oven to bake for approximately 10-15 minutes, or until tortillas are just starting to brown at the edges and cheese has melted.

Remove from the oven and serve over a bed of shredded cabbage with a healthy scoop of halved cherry tomatoes, sour cream and avocado.