*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: For 2 to 3 entree portions, roast all of the florets from the full head of cauliflower (or roast as steaks, placing the florets that break off around the perimeter of the baking sheet). 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.