Preheat oven to 425 degrees
In a small bowl add the cauliflower florets, garlic powder, paprika, salt/pepper. Toss to combine. Then drizzle with 1/2 cup of your favorite buffalo sauce
Place cauliflower on a baking sheet lined with foil. Place in oven and roast for 20 minutes, or until golden brown. Remove from the oven and drizzle with the remaining 1/2 cup of buffalo sauce.
Meanwhile, prepare the carrot and cabbage slaw. In a small bowl add the shredded cabbage, carrots, and red onion. Add the red wine vinegar, oil and salt/pepper. Toss to combine evenly and set aside.
To prepare the avocado crema, in a high-speed blender, add the avocado, the juice of both limes, coconut milk, cilantro, olive oil, and salt/pepper to taste. Blend on medium speed for about 30-60 seconds or until the puree is nice and smooth. Taste and adjust seasoning (may need to add a few drops of water if the puree is too thick).
To assemble the wraps. Using a large skillet over medium-low heat, toast tortilla shells for about 3-060 second on each side until golden brown. Then place on a plate and begin to assemble.
In the center of each tortilla, place a large spoonful of the avocado crema, spread, and top with about 1/4 cup of the cabbage slaw, a handful of roasted cauliflower and finally a few slices of cucumber. Wrap tortilla up nice and tight. Slice in half. Serve and enjoy!