1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the cauliflower florets with olive oil, chili powder, cumin, paprika, salt, and pepper. Toss until evenly coated.
3. Spread the seasoned cauliflower on the prepared baking sheet in a single layer. Roast for 25-30 minutes, or until golden brown and tender, flipping halfway through.
4. While the cauliflower is roasting, prepare the quinoa according to package instructions, if not already cooked. A little tip from my kitchen: add a pinch of salt to the cooking water for extra flavor.
5. In a medium saucepan, warm the black beans over low heat, seasoning with a touch of salt and pepper.
6. To assemble the bowls, start with a base of quinoa, then add a generous serving of roasted cauliflower, black beans, cherry tomatoes, and avocado slices.
7. Garnish with fresh cilantro and a squeeze of lime juice. For extra richness, top with shredded cheese or a dollop of sour cream, if desired.

Every step of this recipe is infused with the warmth and memories of my family’s kitchen, and I hope it brings that same joy to yours.