Preheat the oven to 180°C/gas mark 4 and add 1 tbsp olive oil to a medium-sized roasting dish
Carefully remove the stem from the cauliflower and remove any outer leaves, so it sits flat
Bring the vegetable stock to a boil in a large stockpot and add the head of cauliflower so it’s submerged. Add more hot water on top, if needed
Cook for 10 minutes until tender but still firm. Transfer to the roasting dish and top with the remaining 1 tbsp of olive oil, salt and pepper. Roast for 45 minutes until golden
Make the sauce by adding the dairy-free butter to a small saucepan on medium heat. Add the rest of the ingredients, except for the dairy-free milk, and whisk to combine. Once it begins to thicken, stir in the milk slowly
To serve, place the cauliflower on a serving dish and pour the sauce on top, saving a bit extra in a jug for individual servings. Slice, serve and enjoy!