Place the vegetables and chickpeas on a baking sheet and set aside.
Make the marinade by whisking together the oil, miso and spices. Spoon the marinade onto the veggies and chickpeas (it will be thick so spread it out), then use your hands to coat everything. Bake for 25 - 30 minutes, flipping halfway through.
While the vegetables are cooking, make the rice. Add the frozen cauliflower into a pan. Turn on medium heat, cover and let cook for 8 - 9 minutes. Once cooked, stir in the rest of the ingredients.
Divide everything between four bowls. Top each with a drizzle of tahini, sprinkle with cilantro and finish with some fresh cracked pepper.