1. Preheat oven to 425 °F. Toss cauliflower with olive oil, chili powder, cumin, salt, and pepper; spread on a baking sheet and roast 25 minutes until browned.

2. Push florets together, top with cheese, beans, and jalapeños. Return to oven 3 minutes to melt cheese.

3. Transfer to a platter; finish with pico, sour‑cream dollops, and cilantro. Serve immediately.