Preheat your oven to 425°. Lightly coat a baking sheet with olive oil. Trim the mushroom stems and place them, bottom side up on the sheet.

Remove the outer leaves of the cauliflower gently. Place it on a cutting board and slice it in half-inch slices with a long sharp knife.

Drizzle both mushrooms and cauliflower with olive oil. Generously season both with sea salt. Add pepper, paprika, and cayenne if using.

Bake for 40 minutes or until cauliflower is golden and mushrooms have wilted a bit. Remove the mushrooms.

Gently flip the cauliflower over and bake for another 5-10 minutes to get more color. Remove from the oven and discard the garlic. Serve pear cream sauce