1
Preheat the oven to 375°F.
2
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.
3
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.
4
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.
5
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.
6
Whisk together all of the cilantro yogurt ingredients in a bowl until smooth.
7
Combine all of the pico de gallo ingredients in a small bowl.
8
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.