Cauliflower Nachos

INGREDIENTS:
1 large head of cauliflower
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup vegan cheese (such as dairy-free cheddar or mozzarella)
1/2 cup black beans, drained and rinsed
1/2 cup corn kernels
1/4 cup diced tomatoes
1/4 cup sliced black olives
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro
Guacamole, salsa, and vegan sour cream for serving
INSTRUCTIONS:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Wash and cut the cauliflower into small florets, discarding the tough stem.
In a large bowl, toss the cauliflower florets with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper until evenly coated.
Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the cauliflower is tender and lightly browned.
Remove the cauliflower from the oven and sprinkle vegan cheese evenly over the top. Return to the oven for another 5-7 minutes, or until the cheese is melted and bubbly.
Once the cauliflower is done, remove from the oven and sprinkle black beans, corn kernels, diced tomatoes, sliced black olives, green onions, and chopped cilantro over the top.
Serve the cauliflower nachos hot with guacamole, salsa, and vegan sour cream on the side.