Firstly, prepare the filling. Chop the cauliflower into small florets, slice the onion into rings and the pepper into strips, and chop the garlic clove finely. Preheat the oven to 200°C (fan-assist).
Transfer the vegetables to a baking tray. In a bowl, combine 1 dsp. flour, 1 tsp. sugar, 2 red chili peppers (sliced into fine rings), 1 tsp. cumin, 1 dsp. powdered paprika, 3 dsps. tomato purée, 50 ml olive oil, 1 tsp. oregano, 1 tsp. rosemary and salt to taste in a bowl and mix to make a marinade. Pour over the vegetables and distribute well. Bake for 20 to 25 minutes in pre-heated oven.
In the meantime, prepare the apple salsa. Finely dice the South Tyrolean Granny Smith PGI apples and transfer to a bowl. Finely dice one red pepper and one onion, and add to the apples. Mix well. Cut the lemons in half, juice them and pour the juice over the apple mixture. Combine 30 ml olive oil, 1 tsp. pepper, 1 tsp. honey, 1 tsp. powdered paprika, ½ tsp. cumin and salt to taste in a bowl. Stir into the apple mixture and refrigerate until serving.
Fry the tacos briefly on both sides in a little oil. Place a little salad in the centre followed by the cauliflower mixture and top with the apple salsa. Serve immediately.