Preheat the oven to 425°F.
Line a baking tray with foil. Place cauliflower on baking tray and toss with vegetable oil. Roast for 25 minutes.
Meanwhile, place yuca in saucepan, cover with water and bring to a boil. Keep over high heat for about 25 minutes or until pieces can be easily pierced with a fork.
Add roasted cauliflower, boiled yuca, garlic, lemon juice, ¼ cup sesame oil, coriander, and salt to a food processor. Mix until blended.
Slowly add water until consistency is smooth. You may not need the full ¼ cup of water, depending on the amount of moisture in the yuca.
Transfer hummus to serving dish. Drizzle with sesame oil. Add smoked paprika, if desired.