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Preheat the oven to 350 degrees.
Put the vegan buttery spread and the chopped sweet onion in a pot and cook over medium heat. Stir often, cooking until the onion is tender, about 5-7 minutes.
Stir in the gluten free flour blend. Add half of the dairy free milk and stir well. Add the salt, pepper, and garlic powder and continue to stir.
Add the rest of the milk and turn the heat to medium high. Stir constantly for a few minutes until the sauce thickens.
Place the chopped cauliflower in a casserole dish. Pour the sauce over the top.
Cover the dish and bake at 350 degrees for 30 minutes. Remove the cover and continue to bake for one hour.
20 minutes before the baking time ends, sprinkle the garlic bread crumbs on top. Continue to bake for 20 minutes.
Remove from the oven and let stand for about 15 minutes before serving.