Heat your oven to 400°F and line a baking sheet with parchment paper.
Take your cauliflower out of the fridge and remove any of the green leaves at the bottom of the cauliflower.
Using a sharp knife, cut the cauliflower down the middle BUT DON'T CUT IT ALL THE WAY THROUGH! The cauliflower base should still be intact.
In a small bowl, mix together the avocado oil, red curry paste, chili powder, and garlic powder.
Brush the curry mixture all over the top and sides of the cauliflower.
Transfer the cauliflower to the lined baking sheet and bake for 20 minutes.
While the cauliflower is roasting, mix together the sour cream, 2 tablespoons mayonnaise, 3 teaspoons Thai chili garlic sauce, the apple cider vinegar, and 2 teaspoons keto sweetener in a small bowl.
After the cauliflower has baked for 20 minutes, remove it from the oven and spread on the sour cream mixture. Bake again for 10 more minutes.
While the cauliflower is roasting, mix together the remaining 1/4 cup mayonnaise, remaining 1 teaspoon Thai chili garlic sauce, and remaining 1 teaspoon keto sweetener in another smaller bowl.
Transfer this mixture to a small plastic sandwich bag and snip off one of the corners so that the mixture can be slowly piped onto the roasted cauliflower.
Remove the cauliflower from the oven and drizzle the mayonnaise mixture onto the cauliflower brain, followed by a drizzle of Sriracha.
Garnish with cilantro, crushed pork rinds, and chopped scallions.
Serve on a cake stand with a knife inserted through the top for dramatic effect.