Preheat oven to 375F. If you have an AirFry option set to 350F.

Upon washing, cut cauliflower into small bite sized pieces, placing florets into a large mixing bowl.

Add chili powder, cumin, salt and pepper into the bowl and mix until well coated.

Let stand for 10 minutes, mixing occasionally.

Meanwhile.

Upon washing, Slice the red cabbage into thin slices and put into a small mixing bowl.

Add red wine vinegar, apple cider vinegar, balsamic vinegar and lemon and mix until well blended.

Set aside.

Next. Make the Vegan Avocado Crema.

Add avocado sugar, olive oil and coconut milk into a food processor and blend until smooth.

Set aside.

Return to your cauliflower and give it one more good mix. Add the breadcrumbs, mixing until well coated.

Then remove the breaded cauliflower from the bowl with your hands and place it onto a parchment lined baking sheet.

Bake in preheated oven for about 30 minutes flipping once halfway through.

Warm the tortillas, or char them by placing them on in a panini press for a few minutes.

Finely chop the cilantro for garnish.

To serve, place crispy cauliflower in a tortilla, top with cabbage and drizzle with avocado crema topped with cilantro.

Serve with lime wedges to spritz.

If you have leftover cauliflower, you can reheat them in a 350F oven for 10 minutes, flipping once.