Lightly stir fry some diced garlic and mushrooms. Meanwhile, steam ½ a cauliflower. For 5-7 minutes Once cooked place all vegetables into a separate container together. Save the water. To prepare the sauce, add a knob of butter or olive oil to a pan. Add 2-3 tbsp of gluten free flour mix and stir briskly into a ball. Immediately begin to add soya or rice milk, whisking it in thoroughly. Add the vegetable water followed by some more rice/soy milk, do this slowly and consistently, gradually up to half a litre. Once thoroughly blended together pinch in some Celtic sea salt and mixed herbs continuing to stir. Simmer until thickens. When the sauce is nicely creamy then add back in the vegetables alongside a tin of pre-cooked butter, haricot or cannellini beans. Steam some salmon and serve.