Heat The Bastard to a temperature of 180 degrees immediately.
Remove the stem and leaves from the cauliflower and place the whole cauliflower in a cast iron pan. Clean the potatoes and put them in a baking dish. Pour some olive oil over the cauliflower and potatoes.
Cut open the top of the garlic bulb and wrap the bulb with aluminum foil. In the pan with the cauliflower, place a red pepper and one lime cut in half so it can cook gently. Put the baking dish and pan on The Bastard and let the cauliflower and potatoes cook for about 45 minutes. After 20 minutes, remove the garlic, lime and pepper from The Bastard. Don't forget to stir through the potatoes occasionally.
Squeeze the garlic bulb, or use a knife to scoop out the garlic cloves and place in a mortar. Remove the skin from the pepper and cut into chunks, finely chop the coriander and add to the mortar along with the chili flakes and 2 tablespoons of miso. Make this marinade for the cauliflower fine with the mortar and rub the cauliflower with it after it has been cooked for 30 minutes on The Bastard.
For the potatoes, make a miso mayo. Put the mayonnaise in a bowl and squeeze half a lime. Then add the sambal, 1 tablespoon miso and a dash of olive oil. Season with salt and pepper if necessary. Stir through and pour over the potatoes when done. When the cauliflower is cooked, squeeze half the lime over it. Serve immediately.