Heat the oven to 400°F.
In a small sauce pot, combine the wild rice blend and 1½ cups lightly salted water and bring to a boil. Reduce to a simmer, cover, and cook until the rice is tender and the water is absorbed, 18 to 20 minutes.
While the rice cooks, prepare the cauliflower.

• Cut the cauliflower into small florets, discarding any leaves or thick stalks.

On a sheet pan, toss the cauliflower with oil, season with salt and pepper, and spread in an even layer. Roast, stirring once halfway through, until tender and lightly browned, 20 to 25 minutes.
While the cauliflower cooks, make the stew.

• Peel and thinly slice the red onion.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon.
• Grate or peel and finely chop the ginger.
• If using, trim off the top and cut the serrano chile in half lengthwise. Wash your hands after handling.
• Rinse the kidney beans.

In a medium sauce pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until translucent and starting to caramelize, 3 to 5 minutes.
Add the garlic, ginger, spice blend, and as much serrano chile as you like and cook, stirring occasionally, for 2 to 3 minutes. Add the tomatoes, kidney beans, and ½ cup water and bring to a boil. Reduce to a vigorous simmer and cook, stirring occasionally, until thickened, 3 to 5 minutes.
While the stew simmers, prepare the remaining ingredients.

• Coarsely chop the cilantro.
• Juice half the lemon; cut the remaining half into wedges and set aside for garnish.

Remove the stew from the heat and stir in the cilantro and lemon juice. Season to taste with salt and pepper. Discard the cinnamon stick.

Transfer the rice to individual bowls and top with the stew and cauliflower. Garnish with the lemon wedges and serve.