To begin, preheat the oven to 200 degrees Celsius ( 400F / Gas Mark 6 ) and put the cauliflower on to steam.
1 Start preparing the filling by making the roux. Put the margarine and flour into a medium saucepan over a low heat and whisk gently for a few minutes.
2 Gradually add the milk, continuing to whisk until the sauce starts to come together and thicken. Add the white wine and the bay leaf and continue to cook for a further 2 minutes until the sauce has come together.
3 Turn off the heat and add the rest of the ingredients that are listed for the filling, adding in the tofu last, once all of the other ingredients have been mixed well into the sauce.
4 Once the cauliflower has softened, allow to dry slightly before placing in a bowl with the rest of the topping ingredients. Mash everything together well until the mash is as smooth as possible.
5 Place the filling into a suitably sized baking dish or casserole and place the mash over the top.
6 Drizzle with a little oil and the bake for 25-30 minutes until the topping is golden brown.
For the filling
25 g vegan margarine
25 g plain flour
250 ml soya milk
150 ml vegan dry white wine
2 tablespoons vegan creme fraiche
1 teaspoon English mustard
1 handful frozen peas
1 bay leaf
1/2 teaspoon fennel seeds
2 spring onions, finely chopped
4 cornichons, finely chopped
1 tablespoon each fresh parsley,dill and chives
1 tablespoon capers
1/2 teaspoon each salt and pepper
1 block firm tofu, drained and cut into chunks
For the topping
1 medium cauliflower, cut into chunks, steamed until soft
2 tablespoons vegan margarine
1 spring onion, finely chopped
1 tablespoon nutritional yeast
oil for drizzling
If you prefer, the tofu can be substituted with vegan Quorn pieces which also work really well in this dish.
Steaming the cauliflower whilst preparing the filling speeds up the time it takes to put the dish together.