Additional toppings : scallions, avocado, Braggs or Smoked Shoyu, Sriracha, Asian seaweed/sesame spice mix like Furikake or Gomasio, seeds (sesame, hemp, sunflower or pumpkin – for texture)
pre heat oven to 425F
Make the marinade in a small bowl by whisking hot water with miso until smooth, then add the rest of the ingredients- sesame oil, vinegar, salt, sesame seeds.
On an extra large, parchment-lined sheet pan ( or two smaller pan) place the riced cauliflower, piled no higher than ½ inch, then the veggies in sections along with the tofu (and or chicken). Season the tofu ( or chicken) with a little salt, then spoon the marinade over top, coating well, then spoon the remaining marinade over the veggies ( not the cauliflower). Drizzle the cauliflower with a little olive oil and sprinkle with salt and pepper and granulated garlic (or toss in a finely minced clove of garlic).
Place in the oven for 20 minutes, giving the veggies and cauliflower a quick toss, then bake 10-more minutes or until desired doneness.