• Preheat the oven to 200°C (fan 180°C).
• Parboil the cauliflower in salted water for 8 mins. This will speed up the baking process and mean the cauliflower is soft and creamy inside!

Roast the cauliflower:

• Toss the cauliflower florets with olive oil, salt, and pepper. Spread on a baking tray and roast for 10–15 minutes, until lightly golden and starting to char around the edges.

Make the cheese sauce:

• Drain the cashews and add to a blender with the plant milk, nutritional yeast, miso, cornflour, mustard, lemon juice, garlic, turmeric (if using), salt, and pepper.
• Blend until completely smooth.

Thicken the sauce:

• Pour the mixture into a saucepan and cook over medium heat, whisking continuously, for 5–7 minutes until thick, glossy, and cheese-like.

Assemble:

• Tip the roasted cauliflower into a baking dish and pour over the cheese sauce. Give it a little shake to help everything settle.

Prepare the topping:

• Breadcrumb option: Mix breadcrumbs, olive oil, and smoked paprika in a small bowl.
• Gluten-free option: Crush crisps into small flakes, sprinkle over some thyme removed from the stalk and mix.

Top & bake:

• Sprinkle your topping of choice evenly over the dish. Bake for 10 minutes, until golden, bubbling, and irresistible.

Serve:

• Let it cool for a few minutes so the sauce thickens, then bring it to the table and watch it disappear!