Peel the squash and chop it up into thick slices.

Peel the leaves off the cauliflower and roughly chop.

Toss the squash, cauliflower leaves with maple syrup, salt and pepper and pop onto a baking tray and bake for 15 mins at 180°C until the squash is soft and the leaves are crispy.

Cook the soften squash on a griddle pan until there are dark char lines.

Bring a pot of water to a boil and add in the cauliflower. Cook for 10 mins until soft and tender.

Add the cauliflower to a food processor with the miso paste, oat milk and 2 tbsp dairy-free margarine. Blend together until very smooth and season with salt and pepper.

Finely chop the garlic and roughly chop the parsley.

Spread the miso cauliflower on a plate and then add the sticky squash and crispy cauliflower leaves over the top.

Heat the remaining margarine in a saucepan until frothy. Add in the garlic and chilli powder, cook for 2 mins until lightly golden. Turn off the heat and add in the parsley and allow the parsley to crisp up.

Pour the chilli garlic ‘butter’ over the miso cauliflower and enjoy with some crusty sourdough bread.