*There’s no need to worry too much about the size or weight of the cauliflower for this recipe, as you can eyeball the toppings. The recipe will provide a helpful framework from which deviations work well. Like more or less cheese or bacon, for example? Feel free to add accordingly.
**While the spices enhance the flavor, in a pinch you may season simply with salt and pepper or use just the ones you have on hand.
To make it a meal: Roast all of the florets from the full head of cauliflower. (The steak option works well here, too.) When just tender, sprinkle the black beans over and around the cauliflower pieces, and then top with the cheese and bacon. Return to the oven to melt the cheese and crisp the bacon, and then top with avocado, tomatoes, and other optional toppings as desired. Sometimes I serve a simple green salad, dressing with blue cheese on the side, and then sort of mix together as I eat.
I often bake the bacon in advance (LINK), and then chop or crumble, and add to the cauliflower when needed. It will re-crisp in the oven. As an alternative to baking, you may cook in a skillet until crisp, transferring when done to a paper towel-lined plate. You can even microwave the bacon between layers of paper towels. It works surprisingly well, and is splatter-proof!