Preheat the oven to 425˚F.
Slice the baby peppers in half, remove the stems and seeds, and trim away any remaining pith. Arrange on a baking sheet, with the scooped out sides facing up, and massage with 1 tablespoon of the olive oil. Sprinkle 1 teaspoon of the spice over them. Roast for 15 minutes, or until softened.
Toss the black beans with the remaining 1 tablespoon olive oil, and 1 teaspoon spice. Feel free to warm them up, although I didn't find it necessary.
Place a steam basket in a medium pot, and add enough water to the pot that the water level comes to just below the basket. Bring to a boil, and add the frozen cauliflower rice to the basket. Cover and steam for 10 minutes, or until softened.
Add the steamed cauliflower to the smallest bowl of a food processor along with all of the other ingredients for the Cauliflower Grits. Place the top on, and pulse several times until you have the grits consistency you want.
Place the grits on a serving plate, and top with the beans and roasted peppers. Add a flurry of roasted pumpkin seeds and either parsley or cilantro before serving.