In a small bowl, mix panko, cornmeal, cumin, paprika, garlic powder, turmeric, and salt.
In a separate bowl mix olive oil, Violife Creamy Original and maple syrup.
Dip the cauliflower florets into the olive oil mixture and then dip into the panko mixture. Place on a lined baking tray and repeat with the remaining cauliflower.
Bake for 30 minutes in a preheated oven at 356°F (180°C)
In a bowl mix cabbage, lime juice and cumin and set aside.
Meanwhile, warm the tortillas in a frying pan on both sides.
For the sauce, mix Violife Creamy Original and sriracha sauce with a whisk and add a spoonful to each tortilla. Top with cabbage, cauliflower, Violife Tex Mex Style Shredded and Violife Mozzarella Style Shreds.