Cut cauliflower into bite-sized florets. Toss with Olive Oil and spread on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned.
While cauliflower roasts, prepare the Buffalo Sauce by combining all Buffalo Sauce ingredients in a bowl.
Prepare the Salsa Roja by combining all Salsa Roja ingredients in a blender and blending until smooth. Set aside.
In a large bowl, toss the roasted cauliflower with the Buffalo Sauce.
In a large skillet, lightly fry the Tortilla Chips in a little oil until slightly crispy. Add the Salsa Roja and toss to coat. Cook for 2-3 minutes, until heated through.
Top the chilaquiles with the buffalo cauliflower, Queso Fresco, Cilantro, Avocado, and Sour Cream. Serve immediately.
