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Preheat the oven to 425° F. On a baking sheet, combine the cauliflower, olive oil, paprika, seasoned salt, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender and lightly charred.
In a bowl, combine the roasted cauliflower, cream cheese, jalapeño, pickled jalapeños, cilantro, dill, and green onions. Stir in the cheese and buffalo sauce.
Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon 2 tablespoons of the cauliflower down the middle of the tortilla. Roll up and place seam-side down on the baking sheet. Bake for 5-8 minutes, then flip and cook another 5 minutes, or until the cheese has melted and the tortillas are crisp.
Meanwhile, make the honey mustard ranch. Combine all ingredients in a blender and mix until creamy, season with salt.
Serve the taquitos topped with buffalo sauce, ranch, and any other desired toppings.