FOR THE ‘CHEESE’ SAUCE

Steam or boil the potatoes and carrots until very soft (steaming means they won’t absorb as much water so the consistency may be easier to manage).

Once cooked, allow the vegetables to cool and steam off slightly, then transfer into a large bowl and add 100ml of water along with all of the other ingredients. Using a stick blender, blitz everything together until the mixture is smooth and velvety. Add more water to thin the sauce out if needed, and more nutritional yeast to taste.

FOR THE CAULIFLOWER

Remove the leafy exterior of the cauliflowers and discard. Cut the cauliflower into florets then lightly coat with olive oil and season with a pinch of salt. Preheat the oven to 180°C and bake the florets until they begin to soften, for about 10 minutes.

TO ASSEMBLE

Place the roasted cauliflower into a large, deep baking dish. Cover completely with the sauce and bake in the oven at 200°C for 20 minutes, until the surface is golden and bubbling. Remove from the the oven and sprinkle with fresh herbs of your choice before serving with lashings of Henderson’s Relish.

Preparation time: 20 minutes

Cooking time: 45 minutes