Preheat your oven to 425°F (220°C). In a large bowl, toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread the florets on a rimmed baking sheet in a single layer without overcrowding.

Place the baking sheet in the preheated oven and roast the cauliflower for 20 to 25 minutes. Check halfway through and stir to ensure even cooking. Roast until edges are caramelized with dark golden color.

While cauliflower is roasting, heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat. Add the finely chopped onion and sauté until translucent, about 3 to 4 minutes. Add minced garlic and cook for 30 seconds until aromatic.

Add ground beef to the skillet. Use a spoon to break it up into smaller pieces as it cooks. Stir until beef is well browned and fully cooked through, around 6 to 8 minutes. Drain excess fat if needed, leaving about 1 tablespoon.

Stir in chile powder, smoked paprika, ground cumin, cayenne (if using), salt, and pepper. Cook for an additional 2 minutes to let flavors meld and spices bloom.

Remove skillet from heat and stir in juice of one lime and chopped cilantro for a fresh burst of flavor.

To serve, divide roasted cauliflower among serving bowls, then generously top with crispy chile ground beef.

Add any extra toppings like diced avocado, shredded cheese, sour cream, or salsa. Serve immediately and enjoy.