Cut the carrots into chunks, coat in the seasonings and oil.
Cut the cauliflower into steaks, coat in spice paste and oil then roast until charring along with the garlic head.
Fry the thinly sliced onion until caramelised then blend with the roasted carrots, tahini, water, lemon juice, roasted garlic and miso into a smooth sauce.
Serve the cauliflower over the sauce, garnish and enjoy!
