Heat the oven to 425 degrees F. While the oven is heating, add foil to a sheet pan.
Take the head of cauliflower and cut it into florets, discarding the core.
Place the cauliflower florets onto the sheet pan and drizzle with the olive oil. Toss, then sprinkle the cumin and smoked paprika over the top and toss again so that the cauliflower is coated. Place in the oven and cook for 25-35 minutes, until cauliflower is cooked through.
When cauliflower is almost done cooking, place the refried beans into a pot and heat over low heat, stirring frequently, until beans are hot.
Slice some red cabbage and cut the lime into 6 wedges.
If you have a gas stove, take each tortilla and heat over a flame (over low heat) until warm and lightly charred. If you have an electric stove, heat a pan over medium heat, and warm each tortilla in the pan.
Take each tortilla and add refried beans, then the cauliflower, and the red cabbage. Squeeze the lime over each one. Add avocado, cilantro, and/or salsa as desired.