Preheat your oven to 400 degrees F. Drizzle a large rimmed baking sheet with olive oil and rub it evenly across the surface. Set aside.

Chop the cauliflower in half, then into quarters, and remove the tough stem. Cut into roughly 1-inch pieces. Add one-third of the cauliflower to a food processor and pulse in short 1-second bursts until it resembles coarse rice. Do not over-process. Transfer to the prepared pan and repeat with remaining batches.

Scatter minced garlic and 1 teaspoon kosher salt over the cauliflower on the pan and stir to combine. Spread into a single even layer and bake for 10 minutes.

Remove the pan from the oven and stir the cauliflower well. Push it to the sides to create space for the salmon in the center. Spray those cleared spots with nonstick spray.

Place the salmon fillets on the cleared spots on the pan. Return to the oven and bake for 16 to 20 minutes, until the cauliflower has golden edges and the salmon flakes easily when pressed with a fork. Stir cauliflower once halfway through.

While the salmon bakes, make the avocado coconut cream. Blend the coconut cream, avocado, salt, lime juice, chipotle chili powder, and cilantro in a food processor until completely smooth. Taste and adjust salt if needed.

Once out of the oven, drizzle the cauliflower rice with lime juice and sprinkle with chopped cilantro. In a small bowl, stir the black beans together with garlic, cilantro, and a pinch of salt.

Serve the salmon over the cauliflower rice with the seasoned black beans on the side. Spoon avocado coconut cream generously on top and garnish with lime wedges.