1. Toss potatoes, onions, carrots and rosemary with some salt and pepper.
2. Preheat oven to 425 F/220 °C
3. Place the head of cauliflower stalk side down into a casserole, roasting pan or a baking sheet.

Prepare sauce

1. Heat saucepan over medium
2. Add vegan butter and let it melt
3. Add garlic and shallots
4. Cook and stir for about 2 minutes
5. Add rosemary, nutmeg, thyme, and salt and continue stirring for a minute
6. Add Tamari, tahini, date syrup and combine well.
7. Bring gravy to simmer while whisking occasionally.
8. Once it is heavy boiling, lower heat and let it simmer for 10 minutes.
9. It should be a thick gravy with a pourable consistency.
   (Add water or vegetable broth if it is too thick)

Prepare bake

1. Turn cauliflower in the casserole and pour some tablespoons of gravy into the bottom (so it reaches the florets.)
2. Now coat the entire head with sauce thoroughly using a brush and place it back head stalk side down.
3. Surround the cauli with the vegetables and most of the rosemary sprigs (leave a few pieces for garnish).
4. Roast vegetable casserole for 20-25 minutes (or until the head is golden brown).
5. Thin out remaining gravy with some water and pour it over vegetables.
6. Roast for another 25 minutes.
7. Arrange cauliflower steaks with vegetables and sauce on a plate
8. Garnish with rosemary