Vegan Cauliflower Gratin by Stacey Amagrande

1/2 medium onion diced small

2 tablespoons minced garlic
One small cauliflower chopped into small florets equaling about two cups
1/4 cup raw cashews plus 1 cup water Blended to make cashew cream
Half teaspoon garam masala and 1/2 teaspoon cumin
Salt and pepper to taste
2-4 tablespoons of cooking oil to coat a large pan with fitted lid
1 tbsp nutritional yeast
1/3 cup Panko bread crumbs seasoned with salt and pepper
1 tbsp oil
Sauteed onion over medium heat until tender about 3 minutes. Then add the garlic, cauliflower, parsley and spices stir together, put the lid on and cook for about 8 minutes over medium low heat until cauliflower is very tender. Add the cashew cream and the yeast and cook for 2 to 3 minutes more.
To make the crumb topping toast the Panko bread crumbs in a pan with the oil until golden tasting for seasoning then put it on top of the cauliflower sprinkle with more fresh parsley and enjoy!