Prepare and Season Cauliflower: Preheat your oven to 400°F (200°C) and position a rack in the center. In a large mixing bowl, combine the cauliflower florets with 2 tablespoons of olive oil, taco seasoning, and the lime juice. Toss thoroughly to coat every piece with the flavorful marinade.
Roast the Cauliflower: Spread the seasoned cauliflower evenly on a rimmed baking sheet in a single layer. Place it in the oven and roast for 30 minutes, or until the cauliflower is tender inside with slightly crisp, caramelized edges.
Make the Avocado Crema: While the cauliflower roasts, add the avocado, minced garlic, sour cream, salt, lime juice, and cilantro leaves into a food processor or blender. Blend until the mixture is perfectly smooth and creamy. Set aside.
Warm the Tortillas: Heat ½ teaspoon of the remaining olive oil in a large skillet (cast iron preferred) over medium heat. When the oil shimmers, add one tortilla and cook for about 30 seconds on each side until lightly toasted and pliable. Repeat this process for all tortillas, adding more oil as needed. Stack the warmed tortillas and keep them wrapped in a clean kitchen towel to stay warm.
Assemble the Tacos: Divide the roasted cauliflower evenly among the tortillas. Top each taco with shredded red cabbage and chopped cilantro. Finish by drizzling the avocado crema over the top. Serve immediately with extra lime wedges on the side.
