Serve the roasted fish with the cooked rice and finished cauliflower. Garnish with the sesame seeds.

Turn off the heat and fluff with a fork.

Reduce the heat to low. Cover and cook, without stirring.

Heat to boiling on high.

In a medium pot, combine the ingredients.

Evenly top the roasted cauliflower with the ponzu sauce and peppers; carefully stir to coat.

Place back in the oven.

Carefully transfer (skin side down) to the other side of the sheet pan of partially roasted cauliflower.

Arrange skin side down and evenly top with the miso-mirin mixture.

Pat the fish dry with paper towels. Transfer to a plate. Drizzle with olive oil; turn to coat.

In a bowl, whisk together the ingredients until smooth.

Leaving the oven on, remove from the oven.

Place sheet pan in oven.

Place an oven rack in the center of the oven, then set temperature to 450°F.

Toss to coat; arrange in an even layer on one side of the sheet pan.

Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper.

Cut out and discard the core, then cut the cauliflower into small florets.

Line a sheet pan with foil.