Cut the cauliflower (including the stalk) into small, equal sized pieces – halving any larger florets.

Add the cauliflower florets and garlic cloves (whole and unpeeled) to your air fryer basket/a roasting tin. Drizzle over a couple of tablespoons of Mellow Yellow oil and season with a pinch of salt. Mix well and then cook for 15 minutes until cooked through and golden brown – give it a shake half way through.

When the cauliflower is almost done, cook the gnocchi according to packet instructions and drain.

Preheat your grill (or leave the oven on at its highest setting).

Add half the roast cauliflower to a food processor along with most of the cheese (save a little for the top) and milk. Pick out the garlic cloves and remove the skin – it should peel away very easily now they have been roasted. Add the peeled cloves, along with 1-2 tbsp of oil and a pinch of salt and pepper. Blend until smooth.

In an ovenproof casserole dish or pan, add the cooked gnocchi, remaining roast cauliflower and cauliflower leaves, then pour in the sauce. Mix well, top with the remaining cheese and finish under the grill or oven for 10 minutes until golden brown and bubbling.

Leave to sit for 5-10 minutes before serving.