Preheat the oven to 180 (160 fan)
Add a splash of oil to a baking tray with the garlic, ginger, peppers, lemongrass, spring onions and whole green chilli and cook for 15 minutes.
Tip into a blender with the tomato puree, peanut butter, miso, soy sauce, vinegar and 2 tablespoons of water. Blitz into a smooth sauce.
Increase oven to 220 (200 fan). Add the cauliflower to the baking tray. Drain and dry the chickpeas and add them to the cauliflower. Season and drizzle over some oil and the chilli flakes. Roast for 30 minutes (until the cauliflower is nice and tender).
Whack the cucumber a few times and slice thinly. Add together with the sesame oil and light soy sauce. Grate the ginger and then squeeze in the ginger juice, discarding the ginger.
Poor the sauce onto a shallow dish and top with the cauliflower and chickpeas. Serve topped with some of the cucumber, coriander, crispy onions and some lime juice.