Heat oil in a large sauté pan over medium heat.  Add soy chorizo, breaking it up in small crumbles with a large spoon.  Add cauliflower florets, stir to mix well with soy chorizo.  Reduce heat to medium low and cover.  Cook for 10 minutes stirring every 2 to 3 minutes.

Stir in quinoa and sunflower seeds.  Cook for 5-7 minutes more or until cauliflower is tender.

Warm corn tortillas on a comal or large skillet.  Spoon cauliflower/soy chorizo mixture on each warm tortilla, top with salsa asada, extra sunflower seeds and microgreens.