Preheat oven to 425°; chop cauliflower into 1-inch pieces, spread on a sheet pan, drizzle with 2 tbsp oil then season with salt/pep + taco seasoning; roast 10 min, then flip veggies over + roast 5-10 min more until browned + tender

Meanwhile, heat a skillet over med heat, pour chicken + juice into pan, break up chicken with wooden spoon, heat 2 min, flip + cook 2-3 more until warmed + browned; chop chicken into bite size pieces

Scatter chicken + bean salad onto roasted cauliflower while on sheet pan; top with half the block of cheese (or more!) then return to oven to melt, about 2 min

Divide all between plates, serve hot + melty—yum!