Preheat oven to 415ºF.
In a large mixing bowl, toss together cauliflower, algae oil and salt.
In a small mixing bowl, whisk together tamari, miso, sesame oil and maple syrup. Pour mixture into a shallow baking dish.
Spread cauliflower in an even layer in the baking dish. Roasted for 25-35 minutes, or until florets are fork tender and golden on the edges.
While cauliflower is roasting, heat a small skillet to medium low heat. Add coconut and cook, stirring constantly, until you start to see some golden brown pieces. Turn off heat and continue to stir. When around half of the flakes are golden brown, remove pan from the stove and continue stirring another 1-2 minutes. Let cool.
When cauliflower comes out of the oven, toss with toasted coconut flakes.
Optional: serve with sesame seeds, red chili flakes and thinly sliced green onions.