Preheat oven to 400°F and line a baking sheet with parchment paper.
To cut the cauliflower, slice it the way you would slice a loaf of bread, about 1/2 to 3/4 inch thick. Break about any slices that seem too large.
In a shallow bowl, mix together the chickpea flour and almond milk. Let the mixture sit for a few minutes to thicken slightly.
In another shallow bowl, mix together the cornmeal, nutritional yeast, taco seasoning, salt, and pepper.
Dip each cauliflower piece in the chickpea flour mixture, then dredge them through the cornmeal mixture.
Place the cauliflower on the baking sheet. Cook for 25-30 minutes or until the cauliflower pieces are crispy and golden brown, flipping them after about 15 minutes.
Remove the cauliflower from the oven.
To make the tacos, place a few pieces of cauliflower in a tortilla with a little shredded cabbage or lettuce and a few slices of avocado. Top with a drizzle of Chipotle Lime Dressing or hot sauce, if using.