Preheat the oven to 425°F (220°C). Remove outer leaves of the cauliflower and halve through the stem to create two even faces, or cut into 1–1½ inch thick steaks if preferred. Pat dry with paper towel.

Season

Brush both sides of the cauliflower pieces with 3 tbs olive oil. Sprinkle evenly with 1 tsp kosher salt, 1 tsp black pepper, and ½ tsp smoked paprika. Arrange on a rimmed baking sheet, cut side up for steaks or florets spread out in a single layer.

Start roasting

Roast in the preheated oven for 20 minutes undisturbed to develop color. Meanwhile, heat a skillet for the onion-garlic finish (see next step).

Caramelize onion and garlic

While cauliflower roasts, place a medium skillet over medium-low heat with 1 tbs olive oil. Add the thinly sliced onion and cook, stirring occasionally, for 12–15 minutes until deep golden and jammy. Add 3 minced garlic cloves in the last 1–2 minutes; cook until fragrant and slightly softened. Remove from heat.

Finish roasting

After the initial 20 minutes, remove the baking sheet and spoon the caramelized onions and garlic over the cauliflower pieces. Return to oven and roast another 12–18 minutes, until edges are deeply caramelized and centers are tender when pierced (total roast time ~32–38 minutes). Remove from oven and let rest 3–5 minutes.

Curried ‘Shroom Cream

Sauté mushrooms

While the cauliflower finishes roasting, heat a skillet over medium-high heat with 1 tbs butter and 1 tbs olive oil. Add the chopped mushrooms in a single layer and cook without stirring for 3–4 minutes to brown, then stir and continue cooking 3–4 minutes until most moisture has evaporated and mushrooms are golden.

Aromatics and spices

Lower heat to medium, add the finely chopped shallot and cook 2–3 minutes until translucent. Add 1 crushed garlic clove, 1 tsp ground cumin, ½ tsp ground coriander, and 1 tsp curry powder; cook, stirring, about 30–45 seconds until fragrant.

Deglaze and simmer

Pour in 3 tbs stock to deglaze the pan, scraping up any browned bits. Simmer 2 minutes to reduce slightly.

Blend to cream

Transfer the mushroom mixture to a blender or use an immersion blender in the skillet. Add ¾ cup heavy cream and blend until very smooth and velvety, about 30–60 seconds. If the sauce is too thick, thin with 1–2 tbs water or stock to reach a pourable consistency.

Finish seasoning

Return the blended sauce to low heat, stir in 1 tbs lemon juice, ½ tsp salt, and ¼ tsp black pepper. Warm gently (do not boil) for 2 minutes, taste and adjust seasoning. Keep warm until serving.

Assembly & Garnish

Plate the caramelized cauliflower pieces and spoon generous ribbons of the curried ‘shroom cream over or alongside the cauliflower so each portion gets saucy coverage.

Finish with chopped cilantro, 2 tbs toasted sliced almonds if using, and 1 tsp lemon zest. Drizzle a little hot honey or chili oil (about 1 tbs) for contrast if desired.

Serve warm as a vegetarian main with rice, naan, or as a composed side. Leftover sauce keeps 2–3 days refrigerated in an airtight container; rewarm gently before serving.