Soak 1/2 cup of cashews in a bowl of water overnight or soak for 30 minutes in a bowl of boiled water. Preheat your oven to 400ºF. Line a baking sheet with parchment paper.

Cut your cauliflower into small florets, toss in the oil, pepper and salt. Place on the baking sheet and bake for 20 minutes.

While the cauliflower is baking, begin to cook your rice. Follow your package instructions, but I used 1/2 cup of rice and it was great for 2 people.

Chop your romaine, cherry tomatoes, avocado and green onions and set aside.

Rinse and drain your black beans. Place in a pan on the stovetop (I used my cast iron pan- if you are using a stainless steel pan you may want to oil the pan lightly first before adding the beans). Add 1/4 tsp of chili powder and cumin to the beans and lightly toss. I like heating my beans just to remove some of the excess liquid but you could just eat them raw and skip this step. Stir the beans over medium heat for roughly 5 minutes until they look a little drier. Set aside.

At this point, your cauliflower should be done. Remove from the oven and toss the cauliflower in a bowl with the 1/4 cup of Franks Hot Sauce. Place back in the oven for 10 more minutes.

Prepare the dressing. Add the soaked cashews, water, lime juice, garlic, nutritional yeast, and spices to a high-speed blender and blend until smooth.

Once the cauliflower and rice are done, begin assembling your bowls!

Evenly distribute the vegetables, black beans, rice and cauliflower florets among 2 bowls. Option to top with tortilla chips (but not necessary). Add the cashew dressing overtop. Enjoy!