I also suggested cutting out a cone-shaped piece from the core before steaming. This works, but don’t make the indentation so large that what is left won’t support the florettes. Otherwise they will fall off after steaming.

Otherwise, the method helps cook it through without roasting too long.

Using a sharp knife, I cut a cone shaped bit of the core out and steamed the entire cauliflower about 15 minutes, core down, took it out of the steamer, then put the seasoning mix on and it worked great. It roasted in about 40 minutes and was tender all the way to the core.

I’m going to make another tomorrow to take to a potluck and I’ll probably tweak the seasonings a bit, just for the fun of it, but I’ll keep the colorful curry powder, paprika and cumin, to give it that roasted-looking color.

I recently made cauliflower “steaks” cut from top to bottom, about 3/4″ thick and steamed them, too. After steaming I marinated them overnight in a lemon-red wine vinaigrette, then baked them at 375 about 15 minutes, then broiled them a few minutes to brown them.Topped with gremolata, they were delicious and beautiful, too, but not as showy as the entire roast.

There are also many recipes on the internet for making non-dairy yogurt, if you’re interested in trying that out, here’s Susan’s for soy yogurt http://blog.fatfreevegan.com/2007/01/making-soy-yogurt.html.