Roasted Cauliflower 

1. Preheat the oven to 400 degrees Fahrenheit.
2. Snap or chop the cauliflower into bite sized florets. Place the florets on a rimmed baking sheet lined with parchment paper, giving the florets some space between each other. Drizzle the florets with olive oil. Sprinkle with sea salt and black pepper.
3. Roast for 25 minutes, flip and continue roasting until the florets begin to brown, 10 to 15 minutes more. When the florets are cooked, remove them from the oven and set aside.

Black Bean Butternut Squash Chili

1. While the cauliflower is roasting, heat the oil over medium heat in a heavy nonstick skillet. Add the onion, carrot and bell pepper, stirring often, until the vegetables are tender, about 8 minutes.
2. Add the garlic and stir until fragrant, about 30 seconds to a minute.
3. Then add the chili powder and cumin and stir for about 2 to 3 minutes, until the mixture begins to stick to the pan.
4. Add the tomatoes, oregano and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture begins to stick to the pot, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for about more 10 minutes until the mixture is thick and fragrant.
5. Gently stir the beans into the tomato mixture. Add the butternut squash and bring to a simmer, stirring often, for about 30 to 45 minutes. It is important to stir often so that the chili doesn’t settle and stick to the bottom of the pot. It should be thick but if you desire you can thin it out with water. Taste and season accoringly.
6. Shortly before serving, stir in the cilantro. Spoon into bowls. Top with sliced avocado, tortilla chips, chopped green onion and a generous squeeze of lime.