Vegan Cauliflower Blanquette

Place the raw cashews in a bowl, cover with cold water, and set aside to soak for a minimum of 4 hours or overnight at room temperature — this builds the cream that gives the finished blanquette its body.

Preheat the oven to 220°C (fan 200°C). Toss the cauliflower florets with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp white pepper on a large roasting tray, spreading them into a single layer.

Roast the cauliflower for 22–25 minutes until the edges are deeply golden and the florets have some char — this is the foundation of the dish's flavour, so do not rush it.

Meanwhile, blend the drained cashews with 180 ml water in a high-speed blender until completely smooth and silky. Set aside.

Warm the remaining 1 tbsp olive oil in a large, heavy-based saucepan or Dutch oven over medium heat. Add the pearl onions and cook for 8 minutes, stirring occasionally, until lightly golden on the outside.

Add the carrots, celery, and garlic to the pan and cook for 5 minutes, stirring frequently, until the vegetables begin to soften.

Add the mushrooms and cook for 4 minutes until they release their liquid and begin to colour at the edges.

Pour in the white wine and cook for 3 minutes, scraping any browned bits from the base of the pan, until the wine has reduced by half.

Add the vegetable stock and bouquet garni, bring to a gentle simmer, then cook uncovered for 15 minutes until the carrots are just tender when pierced with a knife.

In a separate small saucepan over medium-low heat, melt the vegan butter. Add the flour and whisk constantly for 2 minutes to form a pale roux — it should smell faintly nutty but not brown.

Ladle approximately 300 ml of the hot cooking liquid from the vegetable pan into the roux one ladleful at a time, whisking vigorously after each addition, to make a thick velouté.

Pour the velouté back into the main pot of vegetables, stirring to combine, and cook over low heat for 5 minutes until the sauce coats the back of a spoon.

Remove from the heat and stir in the cashew cream, Dijon mustard, capers, lemon zest, and lemon juice. Taste and adjust salt and white pepper.

Gently fold in the roasted cauliflower florets, discard the bouquet garni, and let the residual heat warm the cauliflower through for 2 minutes.

Serve immediately in shallow bowls, scattered generously with chopped flat-leaf parsley. Accompany with steamed rice, crusty bread, or buttered egg-free noodles.