Cauliflower and cabbage cheese, butter bean ragu and roast potatoes

Sometimes you just have to use up a load of veg which are sitting in the bottom of the fridge - this was one of those days.  I liked it, but then I like "school" cabbage ... other people didn't like the cabbage in with the cauliflower, saying it was overcooked ... but, actually, it was still pretty darn good - and cheap too.

Potatoes
Olive oil
Onion
Garlic
Chilli flakes
Mushrooms
Red pepper
Vegetable stock
Butter beans
Cauliflower
Cabbage (obvs, optional, see commentary)
Soya milk
cornflour
Cheese (assorted leftover bits, including some blue)
Mustard

1. Chop potatoes and roast in olive oil.
2.  Chop onion and sautee in olive oil, add crushed garlic and chopped pepper and mushroom.
3.  Add a sprinkle of chilli flakes, and a cup of veg stock, simmer.
4.  Steam cauliflower and shredded cabbage - when done move to am oven dish.
5.  Add drained butter beans to the mushroom and pepper mix, transfer to an oven dish and keep warm in the oven until the rest is ready.
6.  Make the cheese sauce by heating soya milk, add slaked cornflour and cheese.  Stir in a spoonful of mustard.  Stir and heat until cheese is melted and its think and lovely.  Pour over the caulifloer and bake for about 15 minutes.