Preheat oven to 400°F. 

Chop cauliflower into bite-sized pieces. Drizzle with olive oil, salt, and pepper and toss to combine. Transfer to baking sheet in an even layer and roast until some pieces are starting to brown and the cauliflower is fork tender, about 25-30 minutes. Stir once halfway through.

While the cauliflower is starting to roast, line another rimmed baking sheet with foil and place 4 slices of bacon in a single layer, without overlapping. 

Add to the oven with the cauliflower and bake until crispy, 15-20 minutes. If you add the bacon sheet into the oven ten minutes after the cauliflower starts roasting, the bacon and cauliflower should be done at around the same time.

Transfer cooked bacon to a paper towel-lined plate using tongs. Once cooled enough to touch, crumble into smaller pieces.

Change temperature of oven to 425°F.

Once oven is preheated, add veggie taters and cook for 8 minutes. 

On a baking sheet, combine taters and roasted cauliflower. Top with shredded cheese. Put back into the oven under the broiler setting for about 3 minutes or until the cheese is melty and bubbling.

Take nachos out of oven and dollop with sour cream, if using, plus green onions and bacon crumbles.

Enjoy immediately!