Preheat the oven to 200°C / 390°F fan-assisted.
Slice the cauliflower into bite-sized pieces and cut the pepper into thin strips, removing the seeds as you go. Transfer both to a baking tray and drizzle with oil, and season with salt and pepper. If you’re making the taco seasoning from scratch, combine all the ingredients in a bowl, then sprinkle the seasoning all over the veggies and combine with your hands. Roast for 20 minutes.
Meanwhile cook the rice as per packet instructions.
To prepare the salsa, dice the pineapple, red onion, cherry tomatoes and green chilli, and transfer to a mixing bowl. Squeeze in the juice of the lime and season with salt and pepper. Stir to combine, then set to one side for later.
Heat a little oil in a frying pan on a medium heat. Drain the sweetcorn and add to the frying pan. Fry for 5-10 minutes until charred, stirring occasionally.
Once the rice is ready, drain and rinse the black beans and add them to the rice along with a pinch of salt. Stir to combine.
Prepare the toppings by picking the leaves off the coriander, slice the lettuce and cut the lime into wedges.
To build the cauliflower taco bowl, spoon half of the rice mixture into each bowl, followed by half the roasted red peppers, cauliflower, coriander, salsa, lettuce leaves and sweetcorn.
Prepare the ranch dressing by combining all of the ingredients in a small mixing bowl.
To finish, drizzle the ranch dressing over the cauliflower taco bowls and voila!