Roasted cauliflower beats most meat fillings and I am prepared to argue about it

Hot and fast, 220C, until the edges are properly black rather than golden. Toss it in the chile paste while it is still hot so it soaks in rather than sitting on top. The reason it works better than most meat is texture contrast. A meat filling is uniformly soft. Cauliflower done properly gives you charred edges, a firm middle and a bit of collapse, all in one bite. That is more interesting than chicken and it costs a fifth as much. I am not vegetarian. This is not a compromise position.