The secret to this recipe is not to scrimp on the nooch (nutritional yeast). Make sure you taste the sauce and add more nooch until it is as cheesy as you like it. See notes for air fryer tips.

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1 head of cauliflower, cut into florets

2 cloves of garlic, minced

2½ tbsp olive oil, plus extra for the topping

salt and pepper

400g dried macaroni

1 litre plant-milk

100g plant-butter

85g plain flour

4 tbsp nutritional yeast (or whatever, to taste)

2 tbsp panko breadcrumbs

½ tsp garlic salt (or a mix of garlic granules and table salt)

½ tsp dried thyme (or fresh, leaves picked)

1 tbsp crispy onions (from the Polish or Asian aisle)

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1. Preheat the oven to 200℃ (fan).

2. Toss the cauliflower florets in a bowl with the garlic, oil, and some salt and pepper. Arrange the cauliflower in a single layer in a baking dish and place on the middle shelf of the oven for 20 minutes. Turn the florets and then roast for another 10 minutes until beginning to caramelize. Remove the dish from the oven and set aside. Reduce the oven temperature to 180°C.

3. Meanwhile, cook the macaroni in a pan of salted boiling water according to the packet instructions. Drain and set aside with a lid on the pan to prevent drying out.

4. In a separate pan, gently warm the plant-milk until it comes to the boil and then remove it from the heat and set aside.

5. While the milk is warming, melt the plant-butter in a large saucepan over a medium heat. Add the flour and stir continuously until the mixture forms a paste. Begin adding the warm milk slowly to the flour mixture, stirring continuously, until you have a smooth white sauce. Allow it to bubble very gently until thickened.

6. Stir in the nutritional yeast. Taste and add more nutritional yeast as you like, and season with salt and pepper. Once these are fully incorporated, add the drained macaroni to the sauce and stir to coat.

7. In a small bowl, mix the breadcrumbs, garlic salt, pepper, thyme, and crispy onions with a drizzle of olive oil.

8. Pour the macaroni mixture into the baking dish over the cauliflower. Sprinkle the top of the dish with the breadcrumb mixture.

9. Place the baking dish on the middle shelf of the oven for 20 minutes. Remove the dish from the oven and serve immediately with your choice of green vegetables.

Try adding broccoli florets, sliced leeks, or shredded kale to the cauliflower for the last 10 minutes of roasting.

You can stir a handful of your favourite vegan cheese, grated, into the sauce.

If you like, add some vegan parmesan or cooked plant-based bacon pieces to the topping.

To skip the oven and use an air fryer instead:

~ Spritz cauliflower with oil, add salt, pepper, and garlic - 10 minutes at 175℃

~ Mix breadcrumbs, garlic salt, pepper, thyme, then spritz with oil - 2 minutes at 175℃ - add the crispy onions after cooking

To serve, divide the cauliflower between serving bowls and heap the macaroni on top. Sprinkle each dish with the breadcrumb mix.