Vegan Cauliflower Orloff with Mushroom Duxelles

Soak the cashews in cold water for a minimum of 4 hours, then drain and rinse well. Set aside.

Preheat the oven to 200°C (fan 180°C). Rub the whole cauliflower with 2 tablespoons of olive oil and ½ teaspoon fine sea salt, place on a baking tray, and roast for 35 minutes until the exterior is deeply golden and a skewer meets moderate resistance at the centre.

Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, then add the shallots and cook for 3 minutes until softened and translucent.

Add the garlic and thyme to the skillet and cook for 1 minute until fragrant.

Add the finely chopped mushrooms and ½ teaspoon fine sea salt to the skillet, spread into an even layer, and cook undisturbed for 4 minutes until the mushrooms release their liquid and the base of the pan is dry.

Add the sherry, soy sauce and white pepper to the mushrooms and cook for 2 minutes, stirring, until the liquid has fully evaporated and the duxelles are dense and almost paste-like. Remove from heat and set aside.

Blend the drained cashews with 200ml of the oat milk until completely smooth — at least 2 minutes in a high-speed blender, until no graininess remains.

Melt the vegan butter in a medium saucepan over medium heat, then whisk in the flour and cook for 2 minutes until the roux smells nutty and turns very lightly golden.

Pour the remaining 300ml of oat milk into the roux in a slow, steady stream, whisking constantly, then add the blended cashew milk and cook for 5 minutes, whisking continuously, until the béchamel is thick enough to coat the back of a spoon.

Remove the béchamel from the heat and whisk in the nutritional yeast, nutmeg and a pinch of fine salt. Taste and adjust seasoning.

Remove the roasted cauliflower from the oven and allow it to rest for 5 minutes, then slice it vertically into 4 thick steaks (approximately 3cm each), keeping the core intact to hold the slices together.

Reduce the oven temperature to 180°C (fan 160°C). Spread a thin layer of béchamel across the base of a snug ovenproof gratin dish, then reassemble the cauliflower steaks in sequence: lay down a steak, spread a generous tablespoon of duxelles over the cut face, and lean the next steak against it, repeating until all four steaks are reassembled into the original cauliflower shape.

Spoon the remaining béchamel generously over the top and sides of the reassembled cauliflower, then scatter over any remaining duxelles.

Bake for 30 minutes until the béchamel is bubbling at the edges and the top is deeply golden and spotted with dark caramelised patches.

Rest for 5 minutes, then scatter with fresh parsley and flaky sea salt before serving at the table from the gratin dish.