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Buffalo sauce
To serve
Oven option: Preheat oven to 425°F (220°C) and line a baking tray with parchment. Air fryer option: Preheat air fryer to 400°F (200°C) if required.
In a bowl, toss cauliflower with olive oil, garlic powder, paprika, salt, and pepper.
Oven option: Spread the cauliflower on the tray and roast for 25–30 minutes until lightly golden and tender enough to pierce with a fork.Air fryer option: Place the seasoned cauliflower in the basket in a single layer and cook for 15 minutes, shaking halfway.
While the cauliflower cooks, mix the buffalo sauce ingredients together in a small bowl.
Toss the cooked cauliflower in the sauce. Return to the oven for 7 minutes, or air fry for 5 minutes more, until the sauce clings and the edges crisp up.
Heat and lightly char the tortillas.Gas stove: hold each tortilla over the open flame for 5–10 seconds per side until lightly charred.Electric or induction: warm them in a dry frying pan over medium heat for 20–30 seconds per side until soft with a few brown spots.
Assemble the tacos with a smear of mashed avocado, the buffalo cauliflower, pickled red onion, dollops of aioli, coriander leaves, and a squeeze of lime.