Step 1

Preheat the oven to 375 degrees F (190 C).

Step 2

Cut cauliflower into small, even florets and steam in a large pot with a steamer basket (covered) until tender when pierced with a fork — about 15 minutes. Remove from heat and set aside uncovered to cool slightly.

Step 3

Meanwhile, heat a large oven-safe skillet (we like cast iron) over medium heat. Add the olive oil (or vegan butter) and onion and sauté until the onion becomes tender and translucent — about 3-5 minutes. Add the garlic and cook for 1 minute or until fragrant, being careful not to let it burn.

Step 4

Reduce the heat to low. Add the cornstarch or arrowroot and whisk to incorporate. Cook for 1 minute.

Step 5

Pour in the coconut milk a little at a time, whisking constantly to incorporate. Go slowly to prevent clumps from forming. Continue until all of the milk has been added. Simmer for 8-10 minutes or until thickened, whisking frequently.

Step 6

Add the nutmeg, nutritional yeast (optional), salt, and pepper. Taste and adjust seasonings as needed, adding more nutmeg for warmth, nutritional yeast for cheesiness, or salt or pepper to taste. Mixture should be very cheesy and savory to season the cauliflower well.

Step 7

Add the steamed cauliflower to the sauce and toss thoroughly to coat. Taste once more and add more salt if needed. (Note: If you didn’t use an oven-safe skillet, you can transfer the mixture to an 8 x 8-inch baking dish now.)

Step 8

Sprinkle the top with vegan parmesan cheese and bake uncovered for 12-15 minutes, until the top is golden brown and crisp. If using a cast iron pan, you can broil on high for the last 1-2 minutes (watching closely) for a crispier top. Remove from the oven and let stand for 5-10 minutes before serving. Garnish with thyme leaves (optional) and serve hot.

Step 9

Best when fresh. Leftovers will keep stored in the refrigerator for 3-4 days. Not freezer friendly. Reheat leftovers in a 350 F (176 C) oven until warmed through.