Preheat oven to 425. Line a baking sheet with parchment paper. Combine hot sauce, olive oil, agave, molasses, dry seasonings, and coconut cream. Mix well.
Place breadcrumbs in a separate bowl. Set aside.
Fold cauliflower florets into the hot sauce mixture. Gently remove each piece, shaking off excess batter. Dredge in breadcrumbs. Place on prepared baking sheet.
Bake 15 minutes. While cauliflower is baking, mash avocado. Stir in chopped onion. Set aside.
When cauliflower has baked for 15 minutes, remove from oven and carefully add it to a large bowl. (It will be hot.) Pour remaining hot sauce mixture over, and return to baking sheet. Bake 10 more minutes at 425.
Spread avocado mixture evenly on each tortilla. Top with baby greens and cauliflower.