After cutting, place the cauliflower in a bowl and add the buffalo sauce. Use tongs to toss the cauliflower around to evenly distribute the buffalo sauce to completely cover the florets.
Spread the cauliflower out in a single layer on the baking sheet. Cook in a hot oven for 20 minutes or until cauliflower is tender and browned. Turn at least once halfway through the cooking time
While the cauliflower is cooking, prep the pineapple and avocado salad. Combine all the ingredients in a bowl and mix well. Place in the refrigerator until ready to assemble tacos.
When the cauliflower is almost ready, wrap tortillas in foil and place them in the oven to heat. Remove cauliflower from the oven once it's done cooking. To assemble, add cauliflower to each tortilla and top with the pico de gallo.