Preheat the oven to 420°F/200c and set the oven rack to the highest setting. Line a baking sheet with parchment paper.
Cut cauliflower into bite-sized pieces, toss with sliced pepper with the extra-virgin olive oil and 1/2 tbsp of curry powder, and spread on a sheet tray. Roast in the oven for 20-30 minutes, or until soft and very brown in spots, turning halfway through.
While the cauliflower is roasting, prepare the rice. Add the wild rice in a pot and add vegetable stock to cover the rice. Cook on low heat for about an hour or until the rice is soft or just al-dente.
Once the rice is cooked, drain it and toss the rice with the remaining 1/2 tbsp of curry powder, the salt, and black pepper.
To serve, place the roasted cauliflower on a serving platter and top with rice, red peppers, parsley, spring onions if using and crushed walnuts.
You can drizzle s tablespoon of Tahini, it works great, but it's optional.