Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Season the beef cheeks with salt and pepper, then sear them in the hot oil until browned on all sides. Remove from the pot and set aside.

In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.

Sprinkle in the turmeric powder and crushed fennel seeds, stirring to combine. Pour in the beef broth, red wine, and apple cider vinegar, scraping any browned bits from the bottom of the pot.

Return the seared beef cheeks to the pot, ensuring they are submerged in the liquid. Bring to a simmer, then cover and reduce the heat to low. Let braise for 3 to 4 hours, or until the beef is tender and easily pulls apart with a fork.

While the beef is braising, preheat your oven to 400°F (200°C). Toss the cauliflower florets with the remaining 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until golden and tender.

Transfer the roasted cauliflower to a blender. Add the vegetable broth, coconut milk, and nutritional yeast (if using). Blend until smooth and silky. Adjust seasoning with salt and pepper.

Once the beef cheeks are done, remove them from the pot and let rest for a few minutes. Serve the beef cheeks on a plate, drizzled with the silky roasted cauliflower gravy and garnished with fresh parsley.