Whisk the orange juice and vinegar, add the miso and shallots and beat until smooth.
Pour in the oil slowly to emulsify.
Season with pepper.
Make the flan
Heat oven to 450°.
Core the cauliflower and cut into ¼ inch slices.
Toss together with the raisins, garlic and olive oil.
Season with salt and pepper.
Place on a sheet pan with sides and roast in a preheated 450° oven, turning occasionally, for approximately 10 to 12 minutes. Then, set the oven down to 350° (for when it’s time to bake the custards).
Make the custard by whisking the eggs, yolk, heavy cream, thyme, parsley and sprinkle of salt and pepper.
Brush 8 ramekins with olive oil.
Place some of the cauliflower and raisin mixture into each ramekin. Ladle in the custard close to the rim.
Place the ramekins in a baking dish and add hot water to a level three-quarters up the sides.
Bake in a 350° oven for approximately 30 minutes until set.
Remove ramekins from the oven and the baking dish.
Unmold, serve on arugula with the orange vinaigrette.