Make a flavorful broth with leek, chili, ginger, and miso. Poke the tempeh with a fork to help the broth penetrate, cut it into strips, and cook in the broth for 20 minutes.
Process raw cauliflower until finely chopped, then mix with coriander, cinnamon, chili flakes, and olive oil. Marinade the tempeh in a blend of miso, olive oil, and vinegar, then cook in olive oil.
Plate the cauliflower couscous, add fresh cilantro, pink pepper, and top with the tempeh.
