Start by preheating your oven to 425°F. Line a baking sheet with parchment paper and set it aside.

Remove the green leaves from the cauliflower heads. Slice the cauliflower into 1-inch thick slabs, cutting vertically from top to bottom. Arrange the slabs on the prepared baking sheet and brush them generously with olive oil. Sprinkle with garlic powder, salt, and pepper. Roast for about 35-40 minutes or until the cauliflower is fork-tender.

As the cauliflower roasts, cook the bacon in a large skillet over medium-high heat. Fry the bacon for about 5 minutes on each side until it reaches your desired crispiness. Transfer the cooked bacon to a paper towel-lined plate to drain the excess grease. Once cooled, crumble the bacon into small pieces.

While the bacon is cooking, thinly slice the scallion tops and dice the avocado into small cubes. Set these toppings aside for later use.

Once the cauliflower slabs have finished roasting, take them out of the oven and sprinkle a generous amount of shredded cheddar cheese on each slab, about ¼ cup per piece. Return the baking sheet to the oven for another 5-7 minutes or until the cheese is fully melted.

Immediately after removing the cauliflower steaks from the oven, top them with crumbled bacon, sliced scallions, and diced avocado. Serve these loaded cauliflower steaks hot and enjoy!