1. To perpare the Peanut Sauce, combine all ingredients in a blender and blend well or whisk well by hand. 

2. To prepare Pickled Vegetables, combine vinegar, mirin, sugar, peppercorns, sesame oil and bring to a boil. Simmer until sugar dissolves. Remove from heat. Add peppers and water chestnuts and let stand for 12 hours up to 3 days. Place vegetables in a jar with liquid and refrigerate. 

3. Preheat oven to 375F. Break or cut cauliflower into bite-size florets. Place on a large roasting pan and drizzle with olive oil. Roast for 25 minutes or until browned and tender. Combine caulifloewr with peanut sauce; toss well. Serve with pickled vegetables and garnish with microgreens.  Serves 12.