Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or foil for easy cleanup. Spread the cauliflower steaks, cherry tomatoes, zucchini slices, and golden beet slices across the baking sheets. Drizzle generously with olive oil, and sprinkle with a pinch of salt and pepper.

Roast in the oven for 20–30 minutes, flipping halfway through, until the vegetables are softened, caramelized, and slightly charred in spots.

While the veggies roast, heat a drizzle of olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for about 3–4 minutes, until they are tender and golden. Set aside.

Divide the cooked brown rice among four bowls. Top each with a mix of the roasted vegetables and sautéed mushrooms. Add a generous dollop of hummus on top or on the side. Serve warm or at room temperature.