Spicy Grilled Cauliflower Summer Bowl
[Vegan, Gluten-Free]

To Make the Mint Coriander Oil:

1. Mix together all the ingredients and keep aside until assembly.

To Make the Black Rice:

1. Wash and drain the black rice.
2. Add water until covered and soak for 1 hour. Drain the water.
3. Pressure cook the rice with 2 cups of water and salt until done but not mushy. You can cook it in a deep pot as well. Black rice takes longer to cook just like brown rice. Fluff the rice with a fork and keep aside.

To Make the Grilled Cauliflower:

1. Mix together all the ingredients except the cauliflower to make a marinade.
2. Add in the cauliflower and rub the marinade. Keep aside for 30 minutes.
3. Lay out on a baking sheet and grill in the oven for 12-15 minutes until the cauliflower is done.

To Make the Summer Salad:

1. Roughly dice the cucumber, onion, and tomato.
2. Add the lime juice, olive oil, salt, and pepper. Mix well.

To Assemble the Summer Bowl:

1. Spoon the rice equally into bowls. Pour the mint coriander oil over the rice.
2. Place the roasted cauliflower and the salad over the rice.
3. Serve at room temperature or warm.