Preheat oven or air fryer to 400F. In a medium bowl, whisk together chili powder, cumin, paprika, garlic powder, and salt.For the oven: Line or grease a baking sheet. Place the cauliflower on the baking sheet and drizzle with olive oil, lime, and seasonings. (Sprinkle with optional finely crushed gluten-free / grain-free crackers / breadcrumbs for a crispier coating and toss to evenly coat).Spread evenly in a single layer. Roast for 20-22 minutes, stirring occasionally during cooking, until cauliflower is golden and tender. Remove from oven and set aside.For the air fryer: Preheat air fryer to 400F. Place in air fryer basket (you will need to cook them in batches). Air fry for 8-10 minutes.For the grill: Heat grill to medium high 375F. Place a grill basket or a large piece of foil on the grill. Add the cauliflower on top and grill for 8-10 minutes until tender crisp.

While the cauliflower is roasting, add the avocado, cilantro, lime, garlic, and salt to a food processor. Process until smooth.

Char the tortillas: Heat the tortillas in a pan over medium high heat for 10-20 seconds OR on the grill, about 2 minutes per side, with the grill open throughout the warming process OR directly on a gas burner for 5 seconds on each side.Assemble the tacos: Serve the roasted cauliflower inside the warm tortillas. Top with some shredded cabbage, jalapeño, avocado, cilantro, pickled onions and a good drizzle of the avocado sauce and a splash of lime juice!