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Preheat your oven to 200°C fan/425°F/gas 7
Peel the garlic and ginger. Roughly chop them and place in a blender with the coconut milk, vegetable stock, curry powder, turmeric, tamari or soy, maple syrup and lime juice and blend until smooth
Cut the sweet potato into bite-sized pieces (leaving the skin on). Drain and rinse the black beans. Slice the sausages into bite-sized pieces. Slice the leek into 1-2cm rounds, washing thoroughly first to remove any hidden sediment
Place the chopped sweet potato, black beans, sliced sausages and leek into a large, deep oven dish. Pour the blended sauce over the vegetables and mix well
Cut the cauliflower head into four equal-sized steaks from top to bottom. Place the steaks and any smaller pieces, including the leaves (thinly sliced), on a separate baking tray. Coat with 2 tablespoons of oil, drizzle with 1 tablespoon of tamari or soy sauce, and sprinkle with salt
Place the casserole dish and the tray of cauliflower in the oven. Bake for 30-40 minutes, or until the sweet potato and cauliflower are tender and cooked through
While the bake is in the oven, roughly chop your chosen fresh herb
Once baked, remove both the dish and tray from the oven. Carefully place the roasted cauliflower steaks on top of the curry bake in the casserole dish. Garnish with the chopped herbs and serve hot