Rinse the cauliflower and remove stems, break apart/diced the florets into pea sized pieces.
Heat cooking oil in a large saute pan over low; add cauliflower, chili powder, cumin, paprika and salt. Cook with the lid on for 15 - 20 minutes, stirring occasionally.
Wash the bell peppers and remove the core/stem and seeds. Dice into small pieces.
Whisk coconut cream and juice from ½ of the lime together in a small bowl and set aside. NOTE: You can often buy “coconut cream” from the grocery store. You can also buy a can of regular coconut milk and leave it in the fridge overnight. When you open it the top will be thick (almost solid) that is the coconut cream, simply scoop it out.
Lay tortilla chips on a baking sheet and top with beans, corn, olives, bell pepper and sauteed cauliflower. Roast in a preheated oven at 350 degrees Fahrenheit for 10 - 15 minutes, watch the chips and remove when they start to brown.
Top with fresh cilantro, avocado, lime slices and coconut cream sauce. Enjoy!