Step 1

Preheat the oven to 350 degrees.

Step 2

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.

Step 3

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.

Step 4

Add the rest of the milk and turn the heat to medium high. Stir constantly for a few minutes until the sauce thickens.

Step 5

Place the chopped cauliflower in a casserole dish. Pour the sauce over the top.

Step 6

Cover the dish and bake at 350 degrees for 30 minutes. Remove the cover and continue to bake for one hour.

Step 7

20 minutes before the baking time ends, sprinkle the garlic bread crumbs on top. Continue to bake for 20 minutes.

Step 8

Remove from the oven and let stand for about 15 minutes before serving.