Prepare the Cauliflower

Boiling Method (faster):

• Bring a large pan of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes until slightly tender but still firm (al dente). Drain well and place in your ovenproof baking dish.

Roasting Method (More Flavorful):

• Toss the cauliflower florets with the 1 tbsp of olive oil, salt, and pepper in a roasting tray. Roast at 200 degrees Celsius for 20-25 minutes until lightly browned and almost tender. Transfer to the baking dish.

Make the Vegan Cheese Sauce

• Melt the 50g vegan butter in the saucepan over medium heat.
• Stir in the 50g plain flour and cook for 1-2 minutes, stirring constantly, to form a thick paste (a roux).
• Gradually add the 800ml plant milk, a little at a time, whisking vigorously after each addition to prevent lumps. Continue until all the milk is incorporated and you have a smooth, thin sauce.
• Bring to a gentle simmer, stirring occasionally, and let it thicken slightly for 4-5 minutes.
• Remove from the heat and stir in the nutritional yeast, mustard, nutmeg (if using), and season generously with salt and pepper. Taste and add more nutritional yeast or mustard if you prefer a sharper "cheesier" flavor.

Assemble and Bake

• Preheat your oven to 200 degrees Celsius.
• Pour the vegan cheese sauce evenly over the cauliflower in the baking dish and stir gently to coat all the florets.
• Mix the vegan grated cheese and breadcrumbs together in a small bowl, tossing with the 1 tsp of olive oil or melted butter.
• Sprinkle the cheesy breadcrumb mixture evenly over the top of the dish.
• Bake for 10-15 minutes, or until the sauce is bubbling and the topping is golden brown and crispy.