Preheat the oven to 400F. Line a large baking sheet with parchment paper.
Add the rolled oats to a food processor. Process for 20 to 30 seconds, or until a coarse meal forms. You don't want the oats to be a fine flour, but rather a texture similar to panko bread crumbs. Transfer the oats to a large, shallow bowl or dish. Add in the cilantro, chili powder, paprika, cumin, garlic powder, cayenne pepper, and sea salt. Gently mix to incorporate spices.
Add the almond milk, brown rice flour, and lime juice to a large bowl and whisk until smooth.
Place about a handful of cauliflower florets into the almond milk batter, toss to coat, shake off excess batter, and transfer to the oat and spice mixture. Toss until coated, and transfer to the lined baking sheet. Repeat with the remainder of the cauliflower.
Bake for 25–30 minutes or until crispy and golden, tossing halfway through baking.
Remove from the oven and let cool slightly.
Meanwhile, warm the tortilla in a skillet (about 20 seconds on each side), and keep them wrapped in tin foil until serving. Prepare the cabbage, cilantro, and limes, as well.
About 5 minutes before the cauliflower has finished baking, prepare the Vegan Cashew Mozzarella.