Cauliflower No Cheese Bake

Method

1. 1 Preheat the oven to 190°C fan (210°C static / 410°F).
2. 2 Soak the cashews in boiling water for 10–15 minutes while you prep everything else.
3. 3 Slice off the top of the bulb to expose the cloves. Add the cauliflower florets, their leaves, and the garlic bulb to a baking tray. Drizzle with olive oil, salt, and pepper. Roast for 30 minutes, or until they’re soft but still have a bite.
4. 4 Squeeze the roasted garlic into a blender. Add the drained cashews, smoked tofu, Dijon mustard, miso, soy milk, and nutritional yeast. Blend until completely smooth.
5. 5 In an oven-safe pan, heat a good drizzle of olive oil. Add the onion and leek and cook with a pinch of salt until soft, sweet, and jammy (about 5-8 minutes). Stir in the potato starch (cornstarch works too) and cook for 1 minute.
6. 6 Slowly pour in the tofu mixture and cook over low heat until slightly thickened (around 2-3 minutes). Fold in the roasted cauliflower. Top generously with breadcrumbs, mist lightly with olive oil and a crack of black pepper.
7. 7 Return to the oven at 190°C for 20 minutes, or until golden and bubbly. Top it with chopped parsley before serving.