• 8 cups cauliflower florets (2 lb.)
• 1 small onion, chopped (¾ cup)
• 1 clove garlic, minced
• 1¼ cups unsweetened, unflavored almond milk (or plant-based milk of choice)
• 3 tablespoons nutritional yeast
• 2½ tablespoons lemon juice
• 4 teaspoons flour
• 4 teaspoons Dijon-style mustard
• 2 tablespoons chopped fresh parsley
• Ground pepper, to taste

½ cup panko bread crumbs

¼ cup sliced almonds

1. Preheat oven to 375°F. Place cauliflower and onion in a steamer basket in a Dutch oven or large cooking pot. Add water to Dutch oven/pot to just below basket. Bring to boiling and steam cauliflower, covered, about 8 minutes or just until tender. Transfer to a 2-qt. baking dish.

2. For sauce, in a small saucepan cook garlic in 2 Tbsp. water over medium heat until tender, stirring occasionally. 

3. In a blender, combine cooked garlic and the next five ingredients (through mustard); cover and blend until smooth. 

4. Return mixture to saucepan, and cook, stirring frequently, about 8 minutes or until thickened and bubbly. Stir in parsley. Season with pepper. 

5. Pour sauce over cauliflower in baking dish.

6. Sprinkle panko and almonds over cauliflower. 

7. Bake, uncovered, about 20 minutes or until heated through. 

Approximate Nutrition Information: Calories:120; total fat: 4.4g; Cholesterol: 0mg; Sodium: 135mg; Total carbohydrate: 17g; Dietary fiber: 5.7g; protein: 9.7g; Thiamin (vitamin B1): 10mg; Riboflavin (vitamin B2): 10mg; Vitamin B6: 12mg; Vitamin B12: 24mcg; Calcium 57mg; Iron 2mg; Potassium 525mg