Preheat oven to 180°C. Line a large baking tray with baking paper. Place cauliflower, cumin, turmeric and oil in a bowl. Toss to combine. Season. Arrange cauliflower mixture in a single layer on the lined tray. Roast for 30 mins or until golden and tender. Set aside to cool.
Meanwhile, to make pickled onions, combine vinegar, maple syrup, salt and ¼ cup (60ml) water in a small saucepan over medium heat. Cook, stirring, until salt dissolves. Cool slightly. Place the onion in a heatproof bowl. Pour over the vinegar mixture and set aside for 20 mins to develop the flavours.
To make the cashew cream, place cashews, vinegar, maple syrup, tahini and 1/3 cup (80ml) water in a blender. Season. Blend until smooth and creamy, adding more water if necessary. Transfer to a serving bowl. Sprinkle with the sumac or paprika.
Arrange the rocket in a large serving bowl. Top with the cauliflower. Sprinkle with the almond and sumac or smoked paprika. Serve with the pickled onions and cashew cream.
Tip: SERVE WITH... lemon wedges