Toss the cauliflower florets with some salt and pepper, place them on a sheet pan lined in parchment paper and cook in an air fryer for 15 mins at 350°F. The florets should be fork tender and lightly browned.
Toss the shredded cabbage with the lime juice and agave. Mix well.
Heat a small non-stick skillet or cast iron pan over medium heat. Place the tortillas in the pan (however many will fit) and cook for about 1 min on each side. The tortillas should be lightly browned and start to bubble a little in the middle. Wrap the warm tortillas in a clean cloth napkins to keep them warm until they are all cooked.
To make the tacos, top each tortilla with roasted cauliflower, cabbage, and avocado. Garnish with the salsa verde, coconut yogurt and cilantro. Add hot sauce if desired. Serve with warm quinoa for a complete meal.