Preheat the oven to 450°F

Spread the cauliflower evenly over a baking sheet. Bake for 20 minutes. In a small bowl, whisk together the white miso, lime juice, sriracha, and a pinch of salt. Drizzle over the cauliflower and toss to coat.

Meanwhile, as the cauliflower cooks, make the rice. Whisk together the red pepper flakes, honey, ground turmeric, soy sauce, white miso, tomato paste, Vegemite, rice vinegar, and sweet chili sauce. Heat the sesame oil in a wok over medium heat. When hot, carefully swirl to coat the oil around the bottom half of the wok. Add in the leeks and cook for about 1 minute until lightly golden. Add in the garlic, ginger, and lemongrass and cook until fragrant ~ about 30 seconds.

Add the rice to the walk and drizzle the nasi goreng sauce over the top of the rice. Using a wooden spoon, work to throughly mix the rice with the sauce until it is evenly coated and the sauce is evenly dispersed.

If desired, cook your eggs as desired.

Dish the rice into bowls. Top with the cauliflower, eggs, if using, and other desired accoutrements. Serve immediately. Enjoy!