8cupschopped cauliflower - Approximately 1 large head
2tablespoonsEarth Balance
3tablespoonsAP flour
2cupsvegan milkunsweetened!
2clovesgarlicminced
1bag Daiya cheddar shreds
3/4cupnutritional yeast
1/2teaspoonchili powderor more to taste
1 1/2cupsbread crumbsI like panko!
1tablespoondried parsleyoptional
Instructions
Preheat oven to 250.
Boil salted water in large pot, and add cauliflower. Boil until barely tender, about 5-7 minute. Drain, reserving 1 cup cooking liquid and set aside.
Melt the Earth Balance in same pot over medium heat, then whisk in flour to create a roux. Stir constantly for about a minute until it's really thick and well mixed.
Whisk in the milk, garlic and reserved cooking liquid and continue to whisk constantly until it starts to thicken, about 7-10 minutes. Reduce heat to the lowest setting and stir in Daiya, nutritional yeast and chili powder. Keep stirring until the cheese is completely melted, then fold in the cauliflower.
Coat a 13x9" baking dish with cooking spray, then spread the cauliflower/cheese mixture into the dish. Top with the breadcrumbs then sprinkle parsley. Stray top with an additional squirt of the cooking spray.
Bake for about 30 minutes. You'll see the cheesy mixture bubbling around the edges. If the top isn't browned, move dish under the broiler and cook (on low!) for a minute or so. Keep an eye on it, you don't want to let it burn now!