Preheat air fryer to 400°F for 3 minutes while you prepare cauliflower.
Toss cauliflower florets with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper in a large bowl until evenly coated.
Arrange florets in a single layer in the air fryer basket without overcrowding; cook at 400°F for 8 minutes.
Shake the basket or flip florets and continue cooking for 6–8 minutes until edges are golden brown and a fork slides into the center with slight resistance.
Warm corn tortillas in the air fryer 30–45 seconds at 375°F until slightly charred at the edges; keep wrapped in a clean towel.
Mix Greek yogurt, lime juice, and honey in a small bowl to make crema; adjust lime or honey to taste.
Assemble tacos with 2–3 florets per tortilla, top with cabbage, pickled red onion, cilantro, a drizzle of crema, and a lime wedge.
