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Heat frying oil in a large skillet over medium heat.
Add the cauliflower florets and sauté until they start to brown and become tender, about 8–10 minutes.
Stir in the dairy-free butter and let it melt, coating the cauliflower evenly.
Add the smoked paprika, ground cumin, and chopped chili pepper, stirring well to combine the spices with the cauliflower.
Drizzle the Jerusalem artichoke syrup over the mixture, stirring gently to balance the flavors with a subtle sweetness.
Continue cooking for another 2–3 minutes until the cauliflower is caramelized and infused with the spices.
Remove from heat and serve warm.
Serving and storage tips:
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