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In a small sauce pan, heat up the broth, milk, & vegan butter for 1 minute on high.
Whisk in the rice flour until there are no lumps visible.
Add in the liquid aminos, spices & herbs and continue to whisk.
Once it has thickened slightly, remove from the heat and let sit for 1-2 minutes.
Preheat the oven to 425 degrees.
In a large cast iron skillet, add in the potatoes, carrots, & onion.
Sprinkle with the spices & herbs and stir around gently.
Add the cauliflower heads into the center of the cast iron skillet, letting the veggies fill in around them.
Flip the cauliflower upside down so the stems are visible.
Pour about ½ cup of gravy onto the bottoms of both heads.
Tap the cauliflower on the pan to let the gravy seep down into the florets.
Flip the cauliflower right side up again and cover the whole cauliflower head in ½ cup more gravy.
Place the whole skillet in the oven for 35 minutes.
Once the 35 minutes is up, pour the remaining gravy over the cauliflower in an even layer.
Move some of the veggies around a bit so they cook evenly.
Place the skillet back in the oven for 45 more minutes.
Once the roast is done, there should be a bubbling golden layer on the cauliflower and all of the roasted veggies should be fork tender.
Serve fresh out of the oven and get carving! I recommend serving with extra gravy!