Remove all the green stuff from a head of cauliflower and cut some of the stem off so that your veg sits flat. Careful not to cut int the florets, causing them to fall apart!
Place your cauliflower stem side down in a large pot that you can cover with a lid. Add in 2 cups of your favorite vegetable broth. To this, add in 2 whole bay leaves and your fresh rosemary. Cover and bring to a boil.
Reduce your heat to a medium-high simmer and cook for about 10 minutes. You cauliflower should still be firm, but starting to cook. Yum.
Transfer your roast and the broth into a baking dish at least 3 inches deep. To your broth, add in your vegan butter. Spoon the buttery broth over your roast.
Place your dish, uncovered, in your preheated oven for about 15-20 minutes. I recommend spooning your broth over the cauliflower about 2-3 times during the whole cook time.
If you want more crispness on the outside, turn on the broiler during the last 3-4 minutes (or so).
Remove from oven carefully. Serve immediately and wow everyone at the table!
The broth can and should be reserved for ANYTHING. Use as a base for a quick lunch soup, make a gravy, or marinade out of it. Anything at all. Don't let that goodness go to waste!