Vegan Cauliflower Nachos

Ingredients:
1 head of cauliflower
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 cup vegan cheese, shredded (such as Daiya or Violife)
1/2 cup black beans, drained and rinsed
1/4 cup diced tomatoes
1/4 cup diced red onion
1/4 cup sliced black olives
1/4 cup sliced jalapenos (optional)
1/4 cup chopped fresh cilantro
1 avocado, diced
Juice of 1 lime
Tortilla chips, for serving
Instructions:
Preheat your oven to 425°F (220°C).
Wash and dry the cauliflower, then remove the leaves and stem. Cut the cauliflower into small florets.
In a large bowl, toss the cauliflower florets with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper until well coated.
Spread the cauliflower out in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the cauliflower is tender and lightly browned.
Once the cauliflower is roasted, remove it from the oven and sprinkle the vegan cheese evenly over the top. Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
While the cauliflower is baking, prepare your toppings. In a small bowl, toss together the black beans, diced tomatoes, diced red onion, sliced black olives, sliced jalapenos (if using), and chopped cilantro.
In another small bowl, toss the diced avocado with lime juice to prevent browning.
Once the cauliflower is done baking, remove it from the oven and transfer it to a serving platter. Top the cauliflower nachos with the prepared toppings, including the avocado-lime mixture.
Serve the cauliflower nachos immediately with tortilla chips on the side for dipping.