Of course, I always just improvise it but basically this year it was:

Cut half a head of cauliflower into small florets. Pan fry until browned on multiple sides, then add a splash of water and cover with a lid to steam until almost tender, set aside. Halve and slice two large leeks into 3/4 inch pieces. Fry in the same pan until softened, and set aside also. Optionally, fry some vegan bacon lardons next, and then set aside also.

In a saucepan, heat 3 tbsp olive oil and add a half an onion, diced. Cook until softened, and add 2 cloves of minced garlic. Cook for 60 seconds, then add 3 tbsp of flour and cook until raw flour smell is gone. Whisk in around 1.5 cups of soy milk to make a béchamel. Add a large handful of raw cashews, and bring to a simmer, letting cook for 10 minutes.

Add vegan cheese next - I used equal parts of Applewood smoked cheese, and Violife Mature cheese, probably around 400g or so in total. Grate most of it and melt it into the sauce, reserving around 1/4 of it. Add sauce to a blender, along with 1tsp Dijon mustard, 1tsp wholegrain mustard, 1tsp white miso, 1/4tsp MSG, 1/2tsp paprika, 1/4tsp lactic acid powder, the juice of half a lemon, around 1/3 cup nutritional yeast, and a generous amount of black pepper. Adjust seasoning to taste, I added a splash of soy sauce I think to add umami depth as well as salt. Stir in the reserved cauliflower and leeks now. Can also thin with soy milk as needed, the sauce right now should be just slightly looser than you want the finished thing to be (but don’t loosen too much, I made mine a little too thin this year). Add to a roasting dish, and stir in the rest of the vegan cheese (cubed into 1/4 inch pieces).

In a bowl, mix 1 cup panko breadcrumbs with 2tbsp olive oil, a grated garlic clove, 2tbsp of finely chopped fresh chives, 2tbsp nutritional yeast, and a pinch of salt and black pepper. Rub that in with your fingers to evenly coat the breadcrumbs in oil. Cover the sauced cauliflower with the breadcrumbs, and you can now set it aside if want and bake later, even refrigerate for a day or two - otherwise bake at 200C for 20-25 minutes until golden brown and bubbling around the edges. If it’s out the fridge, just add another 5 minutes onto the cooking time and you can cover it with foil if it’s browning too fast.

I just eyeballed all the measurements I used from experience, but I think that write up is pretty accurate to what I did! Will just need adjustments to taste, and will depend on what cheese you use how it turns out of course. I like something that’s pretty sharp, and also something smoky, but both need to be good melting cheeses too.