• Preheat the oven to 400℉. Line a rimmed sheet pan with foil and/or parchment paper and set aside.
• Place cauliflower florets on the prepared baking sheet and toss with 2 tbsp of the olive oil, cumin, oregano and salt. Roast for 20 minutes or until golden brown and caramelized.
• While the cauliflower is roasting, heat a large skillet over medium-high heat. When the pan is hot, add the remaining 1 tbsp of olive oil and when it's shimmering add the ground beef. Break up the beef with a wooden spoon and cook until no longer pink and a bit caramelized.
• Add the contents of the taco packet along with ⅓ cup of water and let simmer for 3-4 minutes. Set aside.

To serve:

• When the cauliflower is roasted, remove the pan from the oven and top with taco meat. Top the meat with shredded cheese and place the pan back in the oven until the cheese is melted. Serve in a bowl with additional toppings, as desired.

  *Alternatively, place roasted cauliflower in a shallow bowl, top with taco meat and shredded cheese and pop it in the microwave until the cheese is melted. Serve with additional toppings, as desired.