Begin by taking your small head of cauliflower and cutting it into florets. Steam or boil the cauliflower for about 10 minutes, or until fork-tender. Drain and allow to cool slightly, ensuring the florets are soft but maintain their shape for filling the Buffalo Cauliflower Taquitos.

In a mixing bowl, combine the cooked cauliflower florets with minced garlic, Vegenaise, vegan cream cheese, and your favorite hot sauce. Use a fork to mash the mixture together until creamy, ensuring that some chunks remain for texture.

Warm the gluten-free tortillas slightly to make them pliable. Place approximately 3 tablespoons of the cauliflower filling in the center of each tortilla. Roll them tightly, ensuring the filling is secure, and place the rolled taquitos seam-side down on a parchment-lined baking sheet.

Preheat your oven to 410°F (210°C). If desired, brush the tops of the taquitos with melted vegan butter or olive oil for added crispiness. Bake in the preheated oven for about 15 minutes, or until golden brown and crispy.

Once baked, remove your Buffalo Cauliflower Taquitos from the oven and let them cool for a minute or two. Serve warm with your favorite dipping sauces.