50gdairy-free butter(a block margarine, rather than a tub)
1litreunsweetened dairy-free milkI prefer to use oat milk
For the cauliflower:
40gbreadcrumbs(or 1 slice bread, toasted and blitzed into crumbs)
Melt the vegan butter in a saucepan over a medium heat. Add the flour and stir. Cook gently for 2 minutes.
Add the milk little by little, stirring each time you add more, to get rid of any lumps.
When all the milk has been added, cook over a gentle heat for 5 minutes until thick and glossy. Remove from the heat and stir through the cream and two thirds of the cheese, then season generously with salt and black pepper.
Grate in a little nutmeg (optional), taste and adjust seasoning as required. Set the cheese sauce aside.
Preheat your grill on a medium setting.
Meanwhile, cut the cauliflower into small-ish florets, and bring a large saucepan of water to the boil.
Cook the cauliflower for just 4 minutes until just turning tender. Drain well.
Melt the 2 tbsp vegan butter in a large frying pan and add the cauliflower. Cook gently for 4-5 minutes until turning brown and caramelised. Sprinkle with salt and pepper and spoon into a large ovenproof dish.
Tip the breadcrumbs into the frying pan and cook for a couple of minutes until crispy and just turning golden, (watch them carefully and stir frequently - they burn in the blink of an eye!).
Pour the cheese sauce over the cauliflower florets, followed by the remaining vegan cheese, followed by the crispy breadcrumbs.