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Preheat oven to 400 F (180 C).
Add chopped cauliflower into a large pot with a steamer basket. Steam for 10-12 minutes or until just fork tender.
Add sliced onions and mushrooms into a medium pan and fry until lightly browned over medium high (around 5 minutes). Place into another bowl and set aside.
Add all cheese ingredients into a high speed blender and blend until smooth. Pour the cheese sauce into the same pan used for the onions and mushroom and place over medium high heat. Stir continuously for 5 minutes until the cheese sauce becomes thick. Remove from heat.
Pour half of the cheese sauce into a 9x13 inch or two 8x8 inch baking dishes. Add in the cauliflower, onions and mushrooms. Pour the rest of the cheese sauce on top and stir to make sure all the vegetables are covered with the cheese.
Top with vegan cheese or mix the bread crumb mixture. Bake in the oven for 25-30 minutes until bubbly. If you want to lightly brown the bread crumbs, broil for 1-2 minutes. Garnish with red pepper flakes and/or green onions and serve!