Preheat the oven to 200°C.
Put the cauliflower in a salad bowl, add a little olive oil, salt, pepper, mix, then place them on the baking sheet lined with baking paper. Cook for 25 minutes, they should be tender.
Meanwhile, dilute the starch in the water.
In a saucepan, heat the tamari sauce, with the brown sugar, garlic and rice vinegar, until the sugar dissolves, add the starch, bring to a boil, reduce to medium heat and simmer until until the sauce thickens, 2 to 3 minutes.
Brush the cauliflower with half of the sauce, then return to the oven for 5 to 7 minutes to caramelize.
Cook noodles according to package directions. Cook the eggs in a pan of salted water for 5 or 6 minutes depending on their size. Thaw the edamame.
Put the noodles at the bottom of the bowls, add the edamame, the red cabbage, the cauliflower, pour the rest of the sauce, finish with the avocado, the egg and the spring onion.