Layered Tex-Mex Cauliflower Rice Salad

Ingredients

• 6 cups fresh cauliflower florets (1 large)
• 1 tablespoon refined coconut oil, melted
• ¼ teaspoon coarse salt
• 12 ounces ground beef (90% lean)
• 1 medium onion, chopped
• 1 green bell pepper, seeded and chopped
• 4 cloves garlic, minced
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• 3 cups shredded romaine lettuce
• 1 cup low-sodium or reduced sodium black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• ¼ cup sliced black olives, drained
• 1 cup coarsely crushed blue tortilla chips
• ¾ cup shredded Mexican-blend cheeses
• ¼ cup chopped fresh cilantro
• ¼ cup buttermilk
• 2 tablespoons lime juice
• 1 tablespoon avocado oil or olive oil
• 1 tablespoon honey
• 1 clove garlic, minced
• 1/8 teaspoon cayenne pepper (optional)