Heat 1 tablespoon of olive oil in a pot, then add the onions and fry till the onions are golden. Stir in the garlic and fry for 30 seconds.

Mix in the carrots, then add the flour and mix well, so the vegetables are evenly coated. Fry for a minute. Deglaze by slowly pouring in the wine, using it to loosen the mixture from the pan. Allow the wine to cook for a minute. 

Add the broth, water, tomato paste, soy sauce, bay leaf, thyme, and parsley. Cover and bring to a boil. Reduce heat to medium-low and allow the stew to simmer for 30 to 45 minutes, stirring occasionally.

While the stew is simmering, prepare the cauliflower. Flip the cauliflower over and, in a circular motion, cut out the core. This will allow the florets to fall off. Discard the core and cut any excessively large florets in halves or quarters, keeping most of the florets whole. Cut the mushrooms in halves or quarters.

Heat 1 tablespoon of olive oil in a frying pan or cast-iron skillet. Lay each cauliflower floret and mushroom in the pan and sprinkle with the poultry seasoning, smoked paprika, and nutritional yeast. Stir and then fry for a couple of minutes, allowing the cauliflower and mushroom to blacken.

Splash the cauliflowers and mushrooms with a little water and cook for about 5 minutes until the vegetables start to soften.

Optional step: Once the water has cooked off, pour two tablespoons of cognac or brandy all over the cauliflower and mushrooms and immediately light with a match or lighter. Allow the flames to dissipate.

Pour the stew into the cauliflower and mushrooms, mix gently, and stir in the maple syrup and salt and pepper to taste. Allow to simmer for a few minutes.

Serve the Cauliflower au Vin immediately over mashed potatoes or rice.