Heat the oil in a pot over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.

Add the chopped kale and white wine to the pan and cook for 5-7 minutes until the kale is wilted and tender.

Add the cream to the pot and stir to combine. Cook for an additional 3-5 minutes until the cream has thickened.

Remove the pot from the heat and transfer the mixture to a blender. Add the butter, baby spinach, and lemon zest and blend until smooth.

Heat the oil in a large pan over medium-high heat.

Place the cauliflower steaks in the pan and cook for 5-8 minutes on each side until golden brown and tender.

In a small bowl, whisk together the miso paste, maple syrup, cider vinegar, whole grain mustard, chili flakes, and warm water until well combined.

Pour the miso mixture over the cauliflower steaks and cook for an additional 5 minutes on each side until the sauce is caramelized and sticky.

Crumble the nori leaf into small pieces and mix with the smoked almonds and chop finely.

Add a generous amount of kale cream to a plate. Place the cauliflower steak on top of the cream and add some of the miso glaze. Top with the noria crunch and dig in.