For the corn tortillas:
Boil 6 cups of water in a big pot over high heat. Add the cauliflower and a teaspoon of salt. Cook for 5 minutes or until the cauliflower stems look transparent. Drain the cauliflower in a strainer and rinse with cold water so that it will stop cooking.
Thinly dice the onion, avocados, and coriander.
Mix the cauliflower, diced strawberries, onion, avocado, coriander, and lemon juice in a big bowl. Season with salt and ground black pepper to taste. Chill the ceviche for at least 3 hours so that all the flavors mix. Serve with the corn tortillas.
For the corn tortillas: put the wheat flour, corn flour, baking powder, and salt in a bowl. Make a hole in the middle, add the oil and warm water little by little until forming the dough. The consistency must be more or less hard so that once the tortillas are cooked, they are firm enough to hold the stuffing in and be eaten comfortably.
Once the dough is put together, put it on the table and knead a bit until smooth and not sticky. Then, wrap in cling film and allow to rest at room temperature for 1 hour.
Split the dough into 12 equal parts and roll out each one of them forming a well-finished circle.
Preferably use a non-stick pan, and once hot, add a bit of oil and the tortilla. Adjust to the pan with the back of a spoon so that it takes darker tones in a splashed pattern.
Once cooked, turn over and finish cooking. Each one takes about 2 minutes to cook once the pan is hot.