Preheat oven to 425 degrees and line a baking sheet with foil.
In a large bowl combine cauliflower, olive oil, chili powder, salt and pepper. Stir to combine. Spread evenly on baking sheet and cook for 20 minutes, flipping halfway.
While cauliflower is roasting, in a large bowl combine shredded red cabbage and chimichurri sauce. Set aside.
Five minutes before the cauliflower is done cooking, heat up the buffalo sauce in a frying pan.
Remove cauliflower from the oven and add it to the frying pan with the heated sauce. Stir to combine and season with salt and pepper.
To assemble tacos, load each tortilla with romaine, buffalo cauliflower, red cabbage mix, and cheese. Drizzle with ranch dressing and top with cilantro.
