Mix all coleslaw ingredients together in a medium bowl then set aside until needed
Whisk all sauce ingredients together in a small bowl then cover and refrigerate until needed
Heat a large skillet over medium-high heat until hot, add the olive oil then add the cauliflower. Cook until it has a nice brown caramelization, about 3 minutes
Add the salt, pepper, crushed red pepper flakes and minced garlic. Stir around for 10-15 seconds
Add the buffalo sauce, honey, butter and worcestershire sauce. Mix well then bring to a simmer. Simmer for 5-7 minutes, stirring occasionally
While the cauliflower is simmering, heat a small or medium skillet over low-medium heat then spray it with non-stick cooking spray
Heat the corn tortillas until warm and pliable. Place them on a plate wrapped with paper towels until ready to serve
Place a generous amount of coleslaw on each corn tortilla then add the buffalo cauliflower and top with sauce and fresh dill
Serve immediately
