Preheat the oven to 375°F.
Place the rice, 2 cups of water and a pinch of salt in a medium saucepan. Bring to a simmer, reduce heat to low, cover and cook until the grains are tender, about 40 minutes. Fluff the rice with a fork.
To make the black beans, heat the oil in a large skillet over medium-low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the black beans, cumin and salt and remove from the heat.
Toss the peppers and onions on a baking sheet with the oil and a large pinch of salt. Roast for 15-20 minutes, until softened. Toss with the cilantro after removing from the oven.
Place the cauliflower in a food processor and pulse several times to bread it down into rice-like texture. Add the spices and oil and pulse once to combine, then transfer to a rimmed baking sheet and roast for 8 minutes.
Whisk together all of the cilantro yogurt ingredients in a bowl until smooth.
Combine all of the pico de gallo ingredients in a small bowl.
To serve, divide the rice, black beans, peppers, onions and cauliflower chorizo between bowls. Top with cilantro yogurt, pico de gallo, cotija and fresh cilantro. Serve with lime wedges on the side.