This is a recipe I received from Russell James.

For the cheese sauce

1 1/2 cups cashews, soaked 20 minutes
2 teaspoons minced fresh rosemary
2 tablespoons olive oil
2 teaspoons lemon juice
6 tablespoons water
3 tablespoons nutritional yeast
1/2 teaspoon salt
Pinch cayenne pepper
Pinch turmeric

1 spring onions (green onion), finely chopped
5 chives, finely chopped

- Blend all ingredients except onions and chives in a high-speed blender until smooth.

- Stir in onions and chives by hand.

For the cauliflower

1 medium cauliflower, split into small florets (this will be about 4/5 cups)
3 cups (200g) cauliflower, split into small florets
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
Pinch turmeric

- Mix all ingredients in a bowl, massage in by hand and leave to marinate for 10 minutes

To assemble

1 tablespoon chopped fresh chives

- Mix the cheese sauce and cauliflower together and serve in individual portions in small bowls. The bowls can be placed in a dehydrator 1 to 2 hours before serving to warm through.

- Sprinkle the chopped chive over the top and serve.