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Preheat the oven to 425°F. Combine the cauliflower, chickpeas, oil, black pepper, and salt in a large bowl. Spread the mixture in a single layer on a baking sheet; bake at 425°F for 20 minutes or until the cauliflower is tender and lightly browned.
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Place ¼ cup water, miso, tahini, lemon juice, and garlic in a mini food processor; process until smooth.
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Prepare the pasta according to the package directions, omitting the fat and salt. Drain. Divide the noodles evenly among 4 bowls. Top evenly with the cauliflower mixture. Drizzle evenly with the miso dressing; top evenly with the parsley and sliced chile.