Serves 1

¼ cauliflower or 1 head broccoli
1 cup soy milk
2 tbsp cornflour
black pepper (or red)
¼ cup of savoury yeast
garlic salt
A pinch of turmeric (optional to add colour)

Cut into the broccoli or cauliflower into florets and steam or gently simmer until crisp

While the cauliflower or broccoli cooks, heat all but ¼ cup  of the milk in a saucepan over medium heat. Do NOT let it boil.

Combine the remaining milk with cornstarch. Mix into heated mixture and cook over medium heat until the sauce thickens.

Now slowly stir in the savoury yeast and turmeric and season to taste with salt and pepper. Do this bit by bit, so you get the degree of ‘bite’ you want. If the sauce thickens too much, add some more soy milk or a little water.

If you are really hungry, just pour the sauce straight over the cauliflower or broccoli and eat. If you have the time, mix the cauliflower and sauce, pour into an oven-proof bowl, top with some breadcrumbs and pop into a pre-heated oven or under the grill and cook until topping is golden.