Preheat oven to 160⁰ Remove VEGIE DELIGHTS VEGIE ROAST from packaging, drizzle with extra virgin olive oil, then sprinkle all over with rosemary.
Pour vegetable stock into a small roasting dish, place mint in the middle of dish, followed by garlic bulb, cut side upward.
Rest VEGIE DELIGHTS VEGIE ROAST on top of cut garlic and place in oven to cook for 45 minutes.
Whilst roasting, steam cauliflower until soft, then blend with lemon juice and season with sea salt and black pepper. Cover and set aside to keep warm.
Once roast is cooked remove from oven, pour stock, mint leaves (remove stems) 50g capers and half the garlic cloves into the blender with 1/3 cup cauliflower puree to thicken it and blend 30-45 seconds to form the jus.
Spread the cauliflower mash over a serving platter, slice VEGIE DELIGHTS VEGIE ROAST and lay onto the cauliflower, drizzle with caper jus, sprinkle with remaining capers and serve with a side salad of crunchy greens.