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Preheat an oven to 200 degrees Celsius.
Combine the white miso paste, sesame oil, vegetable oil, sake, soy sauce and mirin in a bowl and mix until smooth.
Bring water to a boil in a large pot. Add the whole cauliflower and simmer for 10 minutes. Remove.
Once cool, rub the white miso paste into the cauliflower and place in the oven for 20–30 minutes until it forms a nice crust and colour.
While the cauliflower is roasting, make the walnut and tofu emulsion by blending the walnut, soy milk and tofu in the blender. Slowly add oil until the emulsion thickens. Season with koji and sherry vinegar.
Mix the togarashi, nori sheets, white and black sesame seeds, sugar and salt in a mortar and pestle and crush slightly to make furikake.
To assemble, spread the emulsion on a large plate. Place the cauliflower on top, sprinkle with furikake and garnish.