Preheat oven to 450 degrees F. Toss the cauliflower with the 2 tablespoons oil, 1/2 teaspoon salt, and a couple cracks of pepper. Roast on a sheet tray in the oven for 25-35 minutes until it's nicely charred on the edges.

Add the walnuts to a medium size pan set over medium heat with 2 teaspoons of oil. Add 1 teaspoon of smoked paprika, a pinch of salt, and cook for 5-7 minutes or until the walnuts are light golden brown. Remove from heat and set aside.

While the cauliflower roasts, preheat a medium size sauce pan over medium heat with 2 tablespoons of oil. Add the onion along with a pinch of salt and cook for 6 minutes. Add the garlic, ginger, and cook for 3 minutes. Add the curry powder and cook another 1 minute then add the coconut milk along with a pinch of salt. Bring to a simmer and reduce by half, about 7-10 minutes. Blend the sauce and add a squeeze of lime. If the sauce is too loose, reduce another few minutes.

Add the roasted cauliflower to a large bowl and gently toss it with the curry sauce to coat. Add the walnuts, raisins, parsley, and serve.