Step 1

Preheat the oven to 450F. Destem the cauliflower and place in an oven-safe pot with a lid. Generously brush it with olive oil and set aside.

Step 2

Heat up the vegan butter in a small saucepan over medium heat. Add onions and garlic and sauté for 5-7 minutes, until the onions are translucent and fragrant. Stir in the herbs and sauté for an additional 2 minutes. Add maple syrup and vegetable broth and bring to a boil.

Step 3

Meanwhile, make a slurry with the cornstarch and water, stirring together until the cornstarch is completely dissolved. Remove the gravy from heat and slowly add the cornstarch/water mixture, whisking constantly to avoid lumps. Return to heat and boil for an additional minute.

Step 4

Turn the cauliflower upside down and Pour 1/2 cup of gravy into the bottom of the cauliflower. Shake it so that the gravy fills the cavities of the cauliflower. Let it remain upside down for 2 minutes until the gravy has absorbed. Turn the cauliflower right side up and pour an additional 1/2 cup of cauliflower over the top, brushing it to reach the sides and bottom.

Step 5

Place the lid on your pot and bake for 50 minutes. Remove the lid and bake for an additional 10 minutes. Remove from the oven and add additional gravy. Serve with rice, couscous, or roasted vegetables.