Preheat the oven to 425° F (220° C). Line a baking sheet with parchment paper and set it aside.
In a large bowl, combine cauliflower florets, olive oil, garlic powder, paprika, and 2 tablespoons of buffalo sauce. Stir to combine.
Spread the cauliflower florets evenly on the baking sheet and bake for 20 minutes, flipping them over halfway through the cooking time.
Remove the roasted cauliflower from the baking sheet and place back into the bowl. Add the remaining 2 tablespoons of buffalo sauce and stir to combine.
Place the shredded cabbage onto each tortilla, followed by an equal portion of the cauliflower. Top with blue cheese and a drizzle of honey. If you want more heat, feel free to add additional buffalo sauce to taste and garnish with chopped green onions, if you'd like.
Notes
Expert Tips
Preparation: Cut the cauliflower into uniform florets of similar size to ensure even cooking.
Line the baking sheet with parchment paper: To prevent the cauliflower from sticking to the baking sheet and to make cleanup easier, line the baking sheet with parchment paper or a silicone baking mat.
Baking sheet arrangement: Avoid overcrowding the baking sheet. Leaving enough space between the cauliflower florets allows them to crisp up properly. If the baking sheet is overcrowded, the florets might steam instead of get crispy.
Layering order: Start with a layer of shredded cabbage or coleslaw on the tortilla before adding the buffalo cauliflower. This creates a barrier between the crispy cauliflower and the tortilla, preventing it from becoming soggy.