• 32 ounces cauliflower 2 pounds
  • 1/4 cup vegan butter
  • 1/4 cup all almond flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 cups unsweetened plant-based milk (such as soy, almond, or oat)
  • 3 cups vegan cheese shreds (such as Daiya, Violife, or Follow Your Heart) divided
  • 1/4 cup nutritional yeast flakes (optional, for extra cheesy flavor)

Preheat oven to 350℉. Spray a 2 quart casserole dish with cooking spray and set aside.
Bring a large pot of water to a boil. Add cauliflower to the boiling water and allow to cook for 5-6 minutes.
Remove cauliflower and place it in a bowl filled with ice water.
In a large-size saucepan melt vegan butter over medium heat. Whisk in almond flour, salt, black pepper, onion powder, and garlic powder. Allow to cook for 2-3 minutes while stirring.
Whisk in plant-based milk, continue to cook over medium/low heat while whisking until thickened.
Remove from heat and stir in 2 cups of vegan cheese shreds and nutritional yeast flakes until melted.
Mix cauliflower with cheese sauce and add to casserole baking dish.
Top cauliflower with the remaining 1 cup vegan cheese shreds.
Bake for 20 minutes or until golden and bubbly. I broil the top for the last 2 minutes.