Cheesy Cauliflower

The first time I made this, Kevin and I ate the whole thing in one sitting - now that's a lot of cauliflower.  This time I'll be making a double batch to be enjoyed at my parent's Easter Sunday dinner.  Sadly, I have a feeling I won't be bringing any leftovers home.

Cheesy Cauliflower

1            head cauliflower

4            tablespoons vegan cream cheese

1            tablespoon mustard

              sprinkling of dry mustard

              sprinkling of garlic powder

              dash of tamari sauce

1/2         cup nutritional yeast

1/2         cup nut/soy milk

1            tablespoon butter – plus some for topping

              sprinkling of  vegan cheese for topping

              gluten free breadcrumbs for topping

Chop the heads off the cauliflower and steam until soft.  Drain and return to sauce pan.  Add the vegan cream cheese and tablespoon of butter and stir around.  In separate small bowl, add nut/soy milk, tamari sauce, mustard, dry spices and nutritional yeast.  Give a good whisking then add to cauliflower and stir around until well incorporated.  Heat for 5 minutes in sauce, stirring occasionally. 

In glass baking dish, add cauliflower mixture, sprinkle with vegan cheese (Daiya or Almond).  Add sprinkling of gluten free breadcrumbs and dot with vegan butter.  Broil until bubbly and slightly brown on top.