Preheat oven to 400 degrees Farenheit. Remove cauliflower florets from stalk. Clean and pat dry with paper towel. Cut into bite sized pieces.
On large sheet pan, place cauliflower and corn. Drizzle with olive oil, paprika, chili powder and salt. Toss to combine. Roast for 15-20 minutes or until cauliflower and corn has a slight char.
Once vegetables are done roasting, top each flatbread with 1/4 cup barbecue sauce, fresh chopped spinach, roasted vegetables, goat cheese and fresh parsley. Drizzle with additional barbecue sauce if desired.
Flatbread can be warmed in oven prior to adding toppings if desired.