Preheat oven to 425 F. Mix the spices (chili powder, salt, cumin, paprika, black pepper, garlic powder) with tomato paste and olive oil. Cut cauliflower into florets or wedges and toss with more olive oil and the tomato paste with spices until evenly coated. Arrange on a baking sheet and bake 30 mins, tossing every 15 mins, until deep golden brown and slightly crispy.
Cut off the courgettes ends, then across into 1 cm slices. Hold the peppers upright, cut around the stalk, then cut into 2 pieces. Cut away any membrane (the white part), then chop into bite-size chunks.
Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Stir fry zucchini, pepper and onion for 5 mins, until golden.
Serve tortillas stuffed with roasted cauliflower, sauteed veggies, salsa, wedges of lime for spritzing. Enjoy!