Whole Roasted Cauliflower Cheese

Bring a large pot of water to the boil and season generously with salt. Trim the base of the cauliflower so it sits flat, then carefully lower it into the water. Boil for 10 minutes.

Carefully lift the cauliflower out of the water and place it on a wire rack or in a colander. Leave to drain and cool slightly for 15 minutes.

Preheat the oven to 200°C fan / 220°C / 425°F. Transfer the cauliflower to a baking tray, brush all over with olive oil, then roast for 40 minutes or until tender and lightly charred.

Meanwhile, heat a splash of olive oil in a pan over a medium heat. Add the onion and carrots and cook for about 8 minutes, until soft and lightly golden. Add the garlic and cook for a further 2 minutes.

Transfer the cooked vegetables to a blender along with the soy milk, nutritional yeast, mustard, miso and pinches of salt and pepper. Blend until completely smooth.

Wipe the pan clean, then pour the sauce back into it and warm through gently for a few minutes, stirring until thickened and glossy.

Add the walnuts to a small baking tray and roast in the oven for 5 minutes. Chop into a coarse crumb, then add to a bowl with a small pinch of salt and pepper.

To serve, place the whole cauliflower on a serving plate, pour over the warm sauce, then scatter with the walnut crumb and parsley. Slice into wedges and serve.