Toppings: red cabbage, chopped cilantro, lime wedges, jalapeno slices
Preheat oven to 425F. Lightly grease a baking sheet with cooking spray.
In a large bowl, add flour, 1/2 cup milk, 1 teaspoon onion powder, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Whisk to combine.
Remove the leaves and stem of the cauliflower and break it up into bite-size florets. Add the cauliflower to the flour mixture; toss until the florets are evenly coated. Spread the florets in an even layer on the baking sheet.
Bake at 425 for 30 minutes, then remove. Pour the buffalo sauce over the cauliflower, toss until evenly coated, then bake for 10 minutes.
To make the sauce, add avocado, cilantro, lime juice, garlic, 1/4 cup milk, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper to a blender or food processor. Blend until smooth.
Assemble the tacos by adding a scoop of cauliflower onto each tortilla. Drizzle with avocado cilantro sauce and add optional toppings. Dig in!
*You can use any flour you have on hand, such as spelt, whole-wheat, or gluten-free.