Cauliflower mac ’n’ jack with crispy caper bites

1 Heat the oven to 220°C/fan 200°C/gas 7. Spray a large baking tray with oil and spread out the cauliflower florets on it. Bake for 20 min until starting to turn golden and brown.

2 Meanwhile, cook the pasta in unsalted boiling water for 4 min less than pack instructions, then drain, reserving a little of the cooking water. In a small pan, heat the almond milk over a low heat with the bay leaves and thyme. Bring to a gentle simmer, then remove from the heat and leave the herbs to infuse. Drain the cashews that have been soaking, then blend to a fine paste in a food processor.

3 In a deep frying pan, heat the vegetable oil over a medium heat. Add the flour and whisk together to make a roux, cooking gently for 2–3 min. Strain the milk into a jug, then add slowly to the roux, a little at a time, whisking constantly over a low heat until all the milk is combined and you have a thick and creamy sauce. Add the nutritional yeast, mustard, onion powder, paprika and pepper. Add the blended cashews and whisky or water, stirring to combine. Remove from the heat.

4 In a large bowl, mix the pasta and the sauce, then add the cauliflower florets and combine, adding a little of the reserved pasta water if dry (there should be plenty of sauce). Tip into a large baking dish, then bake for 15–20 min.

5 In a bowl, whisk all the pancake ingredients apart from the  oil spray and yogurt together until smooth. Leave to sit for 10 min, then stir again.

6 Meanwhile, to make the crispy caper bites, lay the capers or olives on kitchen paper to dry. On a small plate, mix together the cornflour and rock salt and toss the capers or olives in this mixture. Lay them on a roasting tray and toss in 1tsp vegetable oil, then bake on a medium-high heat for a few min until crisp and golden. Drain on kitchen paper.