Thaw avocado spread according to package instructions.
Preheat oven to 425°F.
Place 4 oz. avocado and 8 oz. yogurt in a food processor to make an avocado crema. Blend until smooth. Place in a squeeze bottle and refrigerate for service.
Toss cauliflower with olive oil, garlic powder, onion powder, paprika, salt and pepper. Spread out on a sheet pan and roast in a 425°F oven until cooked through and edges are lightly charred, about 25 minutes. Hold warm.
For each taco, warm a tortilla on a grill. Lay on a work surface and top with 1/4 cup shredded spinach, 1 oz. prepared cauliflower, 1/4 oz. feta, 1/4 oz. red pepper, and 1/4 oz. red onion. Garnish with a 1/2 fl. oz. drizzle of prepared avocado crema. Serve 3 tacos per serving with 1 1/2 oz. avocado sauce on the side and a lemon wedge.
