Preheat oven to 425°F. Then toss cauliflower-florets with salt and oil then spread evenly onto a baking-sheet. Bake for half a hour and toss once after 20minutes.
Put cornstarch and ½ cup water in a small-bowl and whisk to blend. Put aside.
Heat tamari or soy-sauce, garlic, brown-sugar, hoisin and rice-vinegar in a small-saucepan over moderate heat. Cook till sugar melts roughly 1-2minutes, stirring frequently.
Add the cornstarch mix & bring sauce to a boil, whisking often to prevent scorching on the bottom of pan. Reduce medium-low & simmer till sauce is both viscous about 2-3minutes. Remove from heat.
Remove cauliflower from oven & brush with half teriyaki-sauce. Put back into the oven and bake till cauliflower is caramelized roughly 7-10minutes.
To prepare bowls, then split teriyaki-cauliflower, farro or brown-rice, edamame and red-cabbage evenly between all four bowls.
Spoon remaining teriyaki-sauce evenly over bowls & top with sliced green-onion. Add extra garnishes of selection (toasted sesame-seeds, avocado, etc) if desired.