Remove the leaves and core of the cauliflower and chop into florets. Place florets in a food processor and pulse until they're finely chopped and resemble rice.
To make pico de gallo, toss together the tomatoes with half each of the onion, jalapeño, and cilantro in a small bowl. Stir in 1 tablespoon of the lime juice. Season with salt and pepper.
In another bowl, mash the avocados with a fork. Fold in the remaining onion, jalapeño, cilantro, and 2 tablespoons of lime juice. Season with salt and pepper.
In a medium saucepan, warm 1 tablespoon of olive oil over medium heat. Add cauliflower rice and a season with salt. Cook, stirring occasionally, until just tender, about 8 minutes. Transfer cauliflower to a bowl and wipe out the saucepan.
In the same saucepan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and cook, stirring until softened, about 2 minutes. Add the cumin and oregano and cook until fragrant, about 30 seconds. Add the beans and 2 tablespoons of water and cook, stirring and scraping up any browned bits from the bottom of the pan, until the beans are hot, about 5 minutes. Season with salt and pepper.
To serve, divide the cauliflower rice, beans, pico de gallo, guacamole, and cabbage among the bowls. Top with sour cream and hot sauce as desired.