Preheat your oven to 425 degrees F (220°C) and line a large baking sheet with parchment paper.

Cut the cauliflower head into bite-sized florets, discarding the tough stem. Make sure the florets are relatively uniform in size for even baking.

In a large bowl, add the cauliflower florets and spray with avocado oil spray. Season with 2 tsp taco seasoning.

Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet. Make sure they are not overcrowded to ensure even browning and crispiness.

Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the cauliflower is tender and golden brown. Flip the florets halfway through the baking time to ensure even cooking.

In a large skillet add the beef. Fry until fully cooked through, then add remaining taco seasoning for flavor.

Once the cauliflower is cooked, sprinkle the ground beef overtop. Then add shredded cheddar cheese and banana peppers and add back to oven for 5 minutes until cheese is melted.

Remove the cauliflower nachos from the oven and let them cool for a minute. Then add black olives, freshly diced tomatoes, diced avocado, green onion and fresh cilantro. Serve them immediately, accompanied by guacamole, salsa, and sour cream if desired.