Roasted Cauliflower and Running Sauce

I have decided that it is impossible to get more than 2 or, if you're lucky, 3 slices of cauliflower out of one head of cauliflower. My recipe said "slice cauliflower into 1/2" thick slices." I got 3 and then lots of florets. Never mind. This was still yummy.

Roasted Cauliflower
Preheat oven to 425 degrees.
Slice your cauliflower into 1/2" slices and lots of leftover florets.
Toss the cauliflower in 2 tbsp olive oil.
Place on a baking sheet with parchment paper, a silpat mat, or lightly grease the mat for a crispier result.
Sprinkle with salt, pepper, and any other herb/spice that you like.
Bake 7 minutes, take out, flip the cauliflower, and bake another 10 minutes.
At this point I turned off the oven and left the cauliflower in there while we went for a run. It was nice and golden when we returned. Corey says that this is his favourite way to eat cauliflower now.

Running Sauce
I'm sure this could have a more technical name but if I am going to have yoga curry then I might as well have running sauce.
1/3 cup white wine
1 small onion diced fairly fine
1/2 tsp Italian herb mix
2/3 cup vegan mayo (many people swear by Vegannaise but I prefer Spectrum Egg-less Canola Mayonnaise Type Spread - sounds yummy eh? At Save-On-Foods and less expensive than the other)
1/2 tsp cayenne
1/2 tsp turmeric
1 chopped tomato

In a small saucepan, heat the wine, onion and Italian herb over medium-high heat until half the liquid has evaporated. Blend the mayo, onion/wine/herb mix, cayenne and turmeric together. You can put it into the food processor to make it smooth or just mix it in a bowl. Stir in the chopped tomato. Let it cool in the fridge. To have a tighter sauce, take out the seeds of the tomato and let almost all the wine evaporate. I liked it runnier to pour over the cauliflower. It made a good dip too for other veggies.