Preheat the oven to 425°F.

To prepare the whole cauliflower, remove the excess green leaves. Trim the stalk so the cauliflower is able to sit flat into a roasting pan or cast iron skillet and remove any tough exterior of the remaining stalk so only the florets are visible. Be careful not to cut too deep into the bottom so the florets don’t come apart from the entire head of cauliflower.

To prepare the gravy, heat a saucepan over medium and add vegan butter. Once melted add minced garlic and shallot. Stir and cook until softened for about 2 minutes. Add nutmeg, celery salt, rosemary, and thyme and continue stirring for another minute.

Combine cornstarch with water to make a slurry and add into the saucepan with tamari, maple syrup, tahini, and worcestershire, whisking to combine well. Whisk occasionally as you bring the gravy to a low simmer. Once it’s bubbling, lower heat and continue to simmer for 10 minutes. This should be a thick, but pourable consistency so it coats the cauliflower and sticks to it without dripping too much into the roasting pan. If you need to thin it out, use a small amount of vegetable stock to reach the right consistency.

In a large mixing bowl, toss the potatoes, carrots, onions, and rosemary with olive oil, sea salt, and ground pepper.

Place cauliflower upside down in the pan so the bottom is exposed. Pour a couple tablespoons of gravy into the bottom so it gets into the florets. You can also use a turkey baster to inject the gravy into the base of the cauliflower. You can pick it up and move it around a little. Then flip it back up placing it in the pan and pour half of the remaining gravy on top. Use a brush to coat the entire cauliflower with gravy.

Surround the cauliflower with the seasoned carrots, potatoes, onion, and most of the rosemary sprigs, leaving a few pieces for a final garnish.

Roast for 25 to 30 minutes. At this point it should have a golden brown colour and there should be plenty of juices at the bottom of the pan that you can toss the surrounding vegetables in as well as use some of it to baste the cauliflower. Continue roasting for another 25 to 30 minutes until it’s a deep golden brown colour.

When you remove the finished cauliflower roast and vegetables if there’s any excess liquid in the bottom of the pan, use a baster to add it back into the saucepan with remaining gravy. Heat this up on the stove over medium heat. Serve warm alongside the whole cauliflower roast and guests can add more gravy as they wish.

Garnish the final dish with the last few fresh rosemary sprigs and serve immediately.