the grill, flipping once, about 2 minutes per side. move to the indirect zone, close the grill, and roast for about 25 minutes, flipping once.
while the cauliflower is grilling, extract the roasted garlic cloves from the cooled heads. reserve. lightly brush the red chard with olive oil. reserve.
the cauliflower should be golden brown with a nice crunch. remove from the grill and reserve between two heavy metal half sheet pans placed together like a clam shell to keep warm.
lightly grill the corn tortillas on both sides in the direct zone of the grill. reserve between the same half sheet pans to keep warm.
grill the oiled red chard in the direct 