cauliflower and water; cover with vented plastic wrap and microwave on
High 6 minutes.
Meanwhile, brush chicken
with olive oil; season all over with 1/2 teaspoon each salt and pepper.
Grill on medium 5 minutes, turning over once halfway through. Whisk
together sweetened cream of coconut and hot sauce; brush onto chicken.
Grill until cooked through (165°F), about 5 minutes longer, brushing
and turning 2 more times. Grill 2 limes, halved, until lightly charred,
2 to 3 minutes.
Toss cooked cauliflower
with black beans and 1/4 teaspoon salt. Serve chicken over cauliflower
with limes, garnished with chopped cilantro.