How to Make It
In a large sauce pan, melt 2 tablespoons butter and sauté shallot over moderate heat until softened, about 3 minutes. Add the rice and cook, stirring, for 3 minutes. Add the stock, salt, and pepper and bring to a boil. Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.
Preheat the oven to 400º. Whisk together the canola oil, curry powder, coriander, garlic powder, sumac, salt, and pepper. Coat the cauliflower and place on a large baking sheet and roast in the oven for 25 minutes, or until browned and tender. Toss with the brown rice and serve.