Roasted Cauliflower Chilaquiles - Making Thyme for Health

Preheat the oven to 400°F then line a baking sheet with parchment paper or a silicone mat. Stack the tortillas then use a sharp knife to cut into triangles. Arrange the tortilla triangles on top of the lined baking sheet, spray with high heat oil and sprinkle with salt. Bake in the oven for 14 minutes, flipping them half way through. Remove from oven and set aside to cool. (Skip this step if using tortilla chips)On the same baking sheet, place chopped cauliflower on top, drizzle with high heat oil and 1/2 teaspoon of cumin, chili powder, and smoked paprika. Bake in the oven for about 20 minutes, until slightly crispy.Meanwhile warm the olive oil in a large skillet over medium heat. Add the onion and jalapeño then cook for about 5 minutes. Pour in the black beans and 1 teaspoon of cumin, chili powder, smoked paprika and a large pinch of salt. Stir to combine.To the skillet, add the roasted cauliflower, salsa and tortilla chips then stir together until heated through. Serve warm with diced avocado, cilantro, and a drizzle of nacho cashew cheese then enjoy!