Roasted Curried Cauliflower with Sesame Maple Cashews

**For the Curried Roasted Cauliflower:**

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, place cauliflower florets (from 1 head of cauliflower), then drizzle with 1 tbsp avocado oil, add 1 tbsp curry powder, 1 tsp garlic powder, and a pinch of salt.
3. Toss the cauliflower thoroughly, ensuring each floret is evenly coated.
4. Spread the coated cauliflower in a single layer on a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes, or until the cauliflower is tender and golden brown.

**For the Sesame Maple Cashews:**

1. In a small bowl, add 1/2 tsp cinnamon powder to 1/2 cup cashews and mix well to coat.
2. In a saucepan over medium heat, melt 1 tbsp coconut oil.
3. Once melted, add 3 tbsp pure maple syrup into the pan and stir with a wooden spoon.
4. As the mixture begins to thicken, quickly add the cinnamon-coated cashews to the pan.
5. Stir and combine, ensuring all cashews are thoroughly coated with the maple glaze.
6. Allow the cashews to roast and glaze nicely for about two more minutes, stirring occasionally, then remove them from the pan.
7. Spread the hot cashews onto a plate and let them cool for 2 minutes.
8. Sprinkle generously with 3 tbsp sesame seeds before serving.

Serve the roasted curried cauliflower topped with the sesame maple cashews.