Place the cauliflower florets in a large mixing bowl. Drizzle with 3 tbs olive oil, add 2 tbs maple syrup, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp fine sea salt and 1/2 tsp black pepper.

Toss thoroughly so each floret is evenly coated. Spread the florets in a single layer on the prepared baking sheet, leaving small gaps so they brown rather than steam.

Roast on the middle rack for 20 minutes. After 20 minutes, remove the tray, flip the florets with a spatula, and roast another 10–15 minutes until deeply golden at the edges and caramelized (total 30–35 minutes). If you prefer more char, broil for an additional 1–2 minutes—watch closely to avoid burning.

Remove from the oven and let the cauliflower rest while you prepare the curried ‘shroom cream.

Curried ‘Shroom Cream (V, GF)

Heat 1 tbs oil and optional 1 tsp vegan butter in a large sauté pan over medium heat until shimmering.

Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Reduce heat if onions begin to brown too quickly.

Add the minced garlic and chopped mushrooms. Increase heat slightly and sauté until the mushrooms release their liquid and it mostly evaporates and the mushrooms begin to brown, about 6–8 minutes.

Stir in 1/2 tsp turmeric, 1 tsp curry powder, 1/2 tsp ground coriander and 1 tsp tomato paste. Cook for 1–2 minutes to bloom the spices and darken the tomato paste slightly.

Pour in 180 ml vegetable stock, scraping the pan to loosen any browned bits. Bring to a gentle simmer and cook for 3–4 minutes to concentrate flavor.

Stir in 200 ml coconut milk and 2 tsp nutritional yeast (if using). Simmer gently for 4–5 minutes to meld flavors; the mixture should be saucy but thicker than thin soup.

Remove the pan from heat and allow to cool for 2–3 minutes. Transfer the mushroom mixture to a blender or use an immersion blender in the pan and puree until very smooth and creamy. If the sauce is too thick, add 1–2 tbs water or more stock to reach a pourable, velvety consistency.

Return the blended cream to low heat, stir in 1 tbs lemon juice, 3/4 tsp fine sea salt and 1/4 tsp black pepper. Warm through but do not boil. Taste and adjust seasoning (more salt, lemon or curry powder as desired).

Finish & Serve

Place the roasted cauliflower on a serving platter or individual plates.

Spoon the curried ‘shroom cream generously over the cauliflower, allowing some florets to remain exposed for texture.

Scatter 2 tbs chopped cilantro and 2 tbs toasted nuts over the plated cauliflower. Sprinkle with 1/2 tsp flaky sea salt and a grind of black pepper.

Serve with lemon wedges on the side for squeezing. This dish is great warm or at room temperature.