Vegan Cauliflower Nachos

Ingredients:
1 head of cauliflower 1 tablespoon olive oil 1 teaspoon chili powder 1 teaspoon cumin 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Salt and pepper to taste Tortilla chips 1 cup vegan cheese shreds 1/2 cup black beans, drained and rinsed 1/4 cup diced tomatoes 1/4 cup diced red onion 1/4 cup diced avocado 1/4 cup chopped cilantro Sliced jalapeños (optional) Vegan sour cream or guacamole for serving (optional)
Instructions:
Preheat your oven to 425°F (220°C).
Wash and cut the cauliflower into small florets.
In a large bowl, toss the cauliflower florets with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
Spread the seasoned cauliflower onto a baking sheet lined with parchment paper in a single layer.
Bake in the preheated oven for about 20-25 minutes or until the cauliflower is tender and slightly browned, stirring halfway through.
While the cauliflower is baking, prepare your toppings. Dice the tomatoes, red onion, avocado, and chop the cilantro.
Once the cauliflower is cooked, remove it from the oven and assemble your nachos. Spread a layer of tortilla chips on a large serving platter or baking sheet.
Sprinkle the baked cauliflower over the tortilla chips, then top with vegan cheese shreds, black beans, diced tomatoes, red onion, avocado, cilantro, and sliced jalapeños if desired.
Return the nachos to the oven for another 5-7 minutes, or until the cheese is melted and bubbly.
Remove from the oven and serve immediately with vegan sour cream or guacamole if desired.