Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Add the rolled oats to a food processor. Process for 20 seconds or until a coarse meal forms. You don't want the oats to be a fine flour, but rather a texture similar to panko bread crumbs. Then, add the cilantro, chili powder, paprika, cumin, garlic powder, turmeric, cayenne pepper, and sea salt. Pulse 10 to 15 times to chop and incorporate. Transfer to a large, shallow bowl or baking dish.

In a medium mixing bowl, whisk together the the almond milk, brown rice flour, and lime juice until smooth.

Create an assembly line by lining up the cauliflower florets, almond milk mixture, oat mixture, and lined baking pan.

Place a small handful of cauliflower florets into the almond milk batter, toss to coat, shake off excess batter, and transfer to the oat mixture. Toss until the florets are thoroughly coated and transfer to the lined baking sheet. Repeat.

Bake the coated cauliflower florets for 25 to 28 minutes or until crisp and golden, tossing at the 15-minute mark.

Remove from oven and let cool slightly.

While the cauliflower is baking, make the cabbage slaw by adding the purple cabbage, lime juice, apple cider vinegar, maple syrup, and sea salt to a small bowl. Toss to coat and let rest, tossing occasionally.

In a large mixing bowl, combine the cooked brown rice, cilantro, lime juice, and sea salt.

Add the avocado, lime juice, cilantro, garlic, and sea salt to a food processor. Process for 3 minutes or until smooth and cream. The texture should resemble mayo.

You can either dollop the cream into the bowls with a spoon, or transfer it to a ziploc bag, snip off a corner, and pipe it over the cauliflower.

Spoon about a cup of the brown rice into each bowl, top with the crispy cauliflower and cabbage slaw, and pipe or dollop on the avocado-cilantro cream. Serve with lime wedges for spritzing, if desired.