1. Peel and boil the potato, carrot, and onion for ten minutes in a pot of water. Don't use too much cooking water.
2. Process the vegetables in the glass hand blender.
3. In Step 1, add the tofu, lemon, a small amount of vegetable broth, nutritional yeast, a spritz of olive oil, and a pinch of turmeric powder.
4. Process until a cream is achieved.
5. Cook the cauliflower for fifteen minutes in a pot with a few bay leaves added.
6. Once this is done, take out the cauliflower and put it on a baking sheet with the tofu cream on top. Grate some vegan cheese on top if you have it.
7. Bake at 170°C/340ºF for 10 minutes.