Preheat oven to 400F. Remove the leaves and bottom stem from the cauliflower and slice it across the head to break it up into chip-like shapes.

In a large mixing bowl, whisk together the coconut oil, chili powder, and turmeric. Add the cauliflower and gently toss until evenly coated.

Spread the cauliflower out on a baking sheet. Season well with salt and pepper. Roast for 20–25 minutes.

While the cauliflower is roasting, get the rest of the toppings ready. Preheat a cast-iron skillet over medium-high heat. Liberally season both sides of the steak with salt and pepper. Add the butter to the skillet and let it melt. Once the butter stops foaming, lay the steak in the pan. Let sit (don't touch it!) until beginning to cook through. Flip it over briefly to cook the other side and then remove from the pan.

Rest for 5–10 minutes.

Once the cauliflower is done, remove it from the oven and transfer the florets to the cast-iron pan.

Slice the steak into fork-sized strips.

Top the cauliflower with the steak.

Top the skillet with the shredded cheeses and jalapeño slices. Bake for another 5–10 minutes or until the cheese has melted.

Serve with sour cream and guacamole.