Preheat the oven to 350ºF.

Trim the leaves of the cauliflower, trim the stem so that the cauliflower will sit flat. Put the cauliflower in a Dutch oven that has a lid. Pour 3/4 water into the bottom or pot.

Add carrots, parsnips, onions, potatoes, and celery around the cauliflower.

In a small bowl mix the Braggs, lemon juice, Worchester sauce, water, no beef seasoning, teaspoon pepper, zested lemon peel.

Pour liquids and seasonings over the cauliflower and vegetables.

Sprinkle cauliflower and vegetables with chopped sage, put rosemary and thyme on top.

Cover and roast in the oven for around 1 hour 20 minutes or until tender, removing the lid for the final 20 minutes.

Slice the cauliflower into steaks and serve with the vegetables. Season with salt and pepper to taste.