Boil 4-6 cups of water.
Place Guajilo and Morita chiles in a heat resistant measuring jug and pour boiling water on top of them.
Create a ball of aluminum foil in the palm of your hand that will fit into the measuring jug, then push it on top of the chiles to ensure they stay submerged.
Cover measuring jug with plastic wrap and allow chiles to rehydrate for 30 minutes.
Drain water from chiles then mince chiles to a paste using a sharp chef's knife.
Scoop chiles into a bowl and add vegetable oil, paprika, cilantro, coriander, cumin and salt and mix thoroughly
Allow chile salsa to sit until flavors combine for at least 30 minutes.
Remove stalks and leaves from cauliflower and cut cauliflower into in chunks that can fit into the palm of your hand.
Arrange cauliflower chunks on a cooking sheet and season with salt and pepper then apply a heavy drizzle of olive oil.
Cook cauliflower until tender (approx. 20 mins).
To serve, drizzle morita salsa over cauliflower, then sprinkle with cotija and scallions.