Cauliflower 'Polenta' with Mushrooms and Hazelnuts

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.Place the hazelnuts on a small baking tray and toast in the oven for 7-10 minutes, or until they are golden and fragrant. Once the hazelnuts are out of the oven, increase the oven temp to 400 degrees. Roughly chop the hazelnuts once they are cool enough to touch.Place the chopped cauliflower on the baking tray and drizzle with one teaspoon of the oil. Put it in the oven and set the timer for 30 minutes. (You don't need to wait for the hazelnuts to come out of the oven first.)Place the chopped onion in a bowl and drizzle with ½ teaspoon olive oil. Place the garlic in a small piece of aluminium foil and drizzle another ½ teaspoon olive oil over top. Wrap the garlic into a package.After a half hour remove the cauliflower from the oven and turn each piece over. Add the onion to the cauliflower and place the foil-wrapped garlic on the sheet too. Return the baking sheet to the oven and bake for another 20 minutes.While the cauliflower is roasting, prepare the mushrooms.Heat the remaining one tablespoon of olive oil in a large frying pan over medium-high heat. Add the mushrooms and sauce, stirring only occasionally, until the mushrooms are dark brown, about 8 minutes.Once the cauliflower comes out of the oven, put it, the onions and the garlic (remove the skin from the garlic first) into a food processor. Add the stock or water and the nutritional yeast or parmesan cheese and blend until it is creamy. Season to taste with salt and pepper.Divide the cauliflower polenta between 2 plates. Top with the mushrooms, chopped hazelnuts, parsley and a drizzle of hazelnut or argan oil..