Whisk together the mango preserve, mustard, white wine vinegar, and hot sauce. While whisking, slowly pour in the olive oil until the dressing is emulsified. Add in a dash of salt and pepper to taste.
Divide the rice between 4 shallow serving bowls. Top with cauliflower bites, black beans, kale, tomatoes, and bell pepper. Garnish with fresh herbs and a squeeze of lemon juice. Drizzle dressing over each bowl and season with more salt and pepper (if needed). Serve right away.