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Preheat your oven to 425°F (220°C).
In a large bowl, toss the cauliflower florets with olive oil, cumin, paprika, chili powder, salt, and pepper. Make sure the cauliflower is evenly coated.
Spread the cauliflower in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and crispy on the edges.
While the cauliflower is roasting, prepare the cilantro lime crema. In a blender or food processor, combine the sour cream (or Greek yogurt), cilantro, lime juice, olive oil, salt, and pepper.
Blend until smooth and creamy. Taste and adjust seasoning, if necessary, adding more lime juice or salt to suit your preference.
Warm your tortillas in a dry skillet over medium heat for 30 seconds per side, or until soft and slightly charred.
Fill each tortilla with roasted cauliflower and drizzle with cilantro lime crema. Add any additional toppings like sliced avocado, pickled onions, or a sprinkle of crumbled cheese.