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Whisk the orange juice and vinegar, add the miso and shallots and beat until smooth.
Pour in the oil slowly to emulsify.
Season with pepper.
Heat oven to 450°.
Core the cauliflower and cut into ¼ inch slices.
Toss together with the raisins, garlic and olive oil.
Season with salt and pepper.
Place on a sheet pan with sides and roast in a preheated 450° oven, turning occasionally, for approximately 10 to 12 minutes. Then, set the oven down to 350° (for when it's time to bake the custards).
Make the custard by whisking the eggs, yolk, heavy cream, thyme, parsley and sprinkle of salt and pepper.
Brush 8 ramekins with olive oil.
Place some of the cauliflower and raisin mixture into each ramekin. Ladle in the custard close to the rim.
Place the ramekins in a baking dish and add hot water to a level three-quarters up the sides.
Bake in a 350° oven for approximately 30 minutes until set.
Remove ramekins from the oven and the baking dish.
Unmold, serve on arugula with the orange vinaigrette.