Melt butter in a large saucepan.

Saute minced shallot in melted butter over moderate heat until softened (about 3 minutes).

Add brown rice and cook, stirring, for 3 minutes.

Add vegetable stock, salt, and pepper; bring to a boil.

Cover and simmer over low heat until broth is absorbed and rice is tender (about 45 minutes).

Remove from heat and let stand, covered, for 10 minutes.

Fluff rice with a fork.

Preheat oven to 400 degrees Fahrenheit.

Whisk together canola oil, curry powder, coriander, garlic powder, sumac, salt, and pepper in a bowl.

Coat cauliflower pieces with the spice mixture.

Place cauliflower on a large baking sheet.

Roast in the preheated oven for 25 minutes, or until browned and tender.

Toss roasted cauliflower with cooked brown rice.

Serve immediately.