First, prep the cauliflower. To cut, remove the green part, and cut off the bottom to make a flat edge. Slice into planks, then remove florets smaller than a golf ball. The smaller the florets, the more caramelized they will be.

Toss with a pinch of salt and a drizzle of grapeseed oil. Roast at 350 F for 30 minutes, then remove from oven to let steam escape. Once steam is gone (2-3 minutes), roast for another 20-30 minutes or until slightly brown.

Meanwhile, prep the rice. There are three options: mexican red rice for something a little spicy, coconut lime rice for a sweeter, beachier vibe, or plain rice, cooked according to package instructions. ALWAYS RINSE YOUR RICE!!! We want to remove as much excess starch as possible to prevent a gluey mess.

While the rice cooks and cauliflower roasts, prepare the veggies. Slice onion and peppers, then saute in a large frying pan on medium heat with a drizzle of grapeseed oil and pinch of salt. Stir frequently until onions are golden brown and peppers are soft, about 5-10 minutes. Remove from heat and set aside.

In the same pan, add corn kernels with a little more oil. If you're making street corn, add diced jalapeño as well. Stir frequently to prevent sticking.

Finally, make the guac! Mash with any leftover onion (diced into small pieces), a pinch of salt, and a spritz of lime juice (if you have a lime on hand). Or make this mango guacamole.

Finally, assemble the bowl. Start with rice, then add roasted cauliflower, sauteed veggies, street corn, guacamole and if desired, black or pinto beans. Enjoy!