Vegan Cauliflower Cheese Gratin

Place the cashews in a heatproof bowl, cover with boiling water and leave to soak for 30 minutes while you prepare the cauliflower, then drain and rinse.

Preheat the oven to 220°C (fan 200°C). Toss the cauliflower florets with 2 tablespoons of the olive oil, ½ teaspoon salt and ¼ teaspoon black pepper, then spread in a single layer across two large baking trays.

Roast the cauliflower for 25 minutes, turning once halfway through, until the edges are deeply golden and caramelised. Remove from the oven and reduce the temperature to 190°C (fan 170°C).

Blend the drained cashews, oat milk, miso paste, nutritional yeast, Dijon mustard, nutmeg, ½ teaspoon salt and ¼ teaspoon black pepper in a high-speed blender until completely smooth, about 2 minutes.

Warm the remaining 1 tablespoon olive oil in a saucepan over medium heat. Add the shallot and garlic and cook for 3–4 minutes until softened, then stir in the flour and cook for a further minute until it smells faintly nutty.

Pour the blended cashew mixture into the pan in a steady stream, whisking continuously over medium heat for 5–7 minutes until the sauce thickens enough to coat the back of a spoon.

Arrange the roasted cauliflower in a 30 × 20 cm gratin dish and pour the béchamel evenly over the top, gently pressing the florets down so they are mostly submerged.

Combine the panko, thyme leaves and remaining 1 tablespoon olive oil in a small bowl, then scatter evenly over the surface of the gratin.

Bake at 190°C for 25–30 minutes until the sauce is bubbling at the edges and the breadcrumb crust is deep golden brown.

Remove from the oven and rest for 5 minutes before serving.