Place a baking sheet in the oven and heat for 15 minutes
Core cauliflower and cut into small florets. Not too small as they should hold their shape as they roast.
Put florets in a bowl. Coat them with olive oil, salt and pepper. Toss well. Save the bowl for later.
Dump florets onto the heated baking sheet.
Roast for 20 minutes. The tips should be slightly charred.
Make the dressing by whisking, miso, butter, wine, vinegar, honey, water, chile flakes and salt. The butter will look odd. No worries, it will melt when you dress the salad.
Take florets out of the oven and scrape into the saved bowl, including the small charred bits.
Dress the cauliflower with prepared miso.
Scatter scallions and cilantro on florets. Toss well.
Serve cauliflower warm.