How to Make It
Preheat oven to 450°F. Toss cauliflower, cumin, 2 tablespoons oil, and 1 teaspoon salt on a baking sheet and spread into an even layer. Roast until cauliflower is tender and caramelized, 15 to 17 minutes, stirring halfway through.
Meanwhile, combine 2 cups water, quinoa, and remaining ¼ teaspoon salt in a medium saucepan with a lid over high; bring to a boil. Stir and reduce heat to medium. Cover and cook until quinoa has absorbed most of the water, 12 to 14 minutes. Let stand for 5 minutes. Fluff with a fork and transfer to a large bowl; stir in beans.
Make dressing: Whisk mole, vinegar, honey, and remaining ¼ cup oil in a small bowl. Transfer half to quinoa mixture; add arugula and toss gently.
Serve cauliflower over quinoa, topped with cheese and pumpkin seeds. Drizzle with remaining dressing and serve with lime wedges, if using.