Preheat oven to 450 degrees F.
Prepare the avocado crema: To a mini food processor, add avocado, 1/8 teaspoon garlic powder, vegan sour cream, water, salt, and lime juice. Puree until consistency is smooth.
For the cauliflower: To a large mixing bowl add all-purpose flour, unsweetened almond milk, remaining 1/4 teaspoon garlic powder, sea salt, and ground black pepper. Stir to blend well. Add cauliflower florets and toss to coat.
Set a cooling rack over a baking sheet. Remove cauliflower florets from batter and arrange in an even layer across the cooling rack. Bake in preheated oven for 20 minutes.
To the bowl used for batter, add the Buffalo-style sauce. Add baked cauliflower florets and toss gently to coat.
Place cauliflower back onto the cooling rack; bake an additional 10 minutes.
Toss shredded lettuce with avocado crema. To serve, layer lettuce and cauliflower into warm flour tortillas. Sprinkle with cilantro and serve warm.