Ingredients (8 servings):

• 1 head of cauliflower, cut into bite-sized pieces
• Cream sauce:
  • 2 Cups non-dairy milk
  • 2 Tablespoons potato starch (may replace with corn or arrow root)
  • 2 Tablespoons non-dairy butter
  • 1 Cup veganized cheddar cheese, grated
  • 1/4 teaspoon nutmeg
  • Salt and pepper, to taste
• 1/2 Cup veganized cheddar cheese, grated
• 1/4 Cup gluten-free breadcrumbs
• 1 Tablespoon dried rosemary

Directions:

1. Preheat your oven to 425 degrees Fahrenheit.  Add your prepared cauliflower to a baking sheet and pop it in the oven for 20 minutes, tossing your cauliflower halfway through to ensure thorough baking. 
2. While your cauliflower is roasting let’s prepare the cheese sauce!  In a medium sauce pan, bring  your non-dairy milk, potato starch, and non-dairy butter to a boil.  Reduce the heat to low and add in your grated veganized cheddar cheese, nutmeg, salt & pepper to taste.  Whisk until the cheese is melted.  Once your cauliflower is roasted, add them to your cheese sauce. 
3. Add your roasted cauliflower in cheese sauce to a 9 x 9 greased baking dish (you may also use small ramekin dishes).  Top your dish with the remaining grated cheese, sprinkle your gluten-free breadcrumbs and dried rosemary.  Place your baking dish back in the oven for about 10 minutes, or until the cheese is melted. 

4. Enjoy eating whole!

Like this recipe?  Try my Sweet Potato Au Gratin!