Vegan tacos

Preheat the oven to 160 °C fan. Cut the cauliflower into small florets.
To make the cauliflower marinade, mix the frying oil, garlic powder, paprika powder, agave syrup, salt, cumin and pepper in a large bowl, add the cauliflower and cover evenly with the seasoning oil. Spread the marinated cauliflower on a baking tray and cook in the oven for 15 minutes.

Cut the peppers, tomatoes and chili into small pieces, grate the carrot and slice the avocado
.

Heat the kidney beans in a pan with a little frying oil and mix with 2 tbsp Byodo Salsa Sauce
.

Hang the tortilla wraps over a baking tray to give them the typical taco shape. Alternatively, ready-made taco shells can also be used. Briefly heat the wraps in the oven at a low temperature and fill with beans, carrots, peppers, tomatoes, roasted cauliflower, avocado and grated cheese. Top with Byodo Mexico Salsa Sauce, chili and lime juice and enjoy warm.