Vegan Cauliflower Gratin

2 medium heads cauliflower

1 ½ cups water

½ cup cashews* *If you don't have a high speed blender, soak the cashews first in hot water for 1 hour, then drain, OR sub ¼ cup raw cashew butter.

1 Tbsp chickpea miso

2 Tbsp corn starch

1 Tbsp tapioca starch

2 Tbsp nutritional yeast

⅛ tsp freshly grated nutmeg

⅛ tsp cayenne

2 Tbsp fresh lemon juice

1 tsp salt

subheading: For the bread crumb topping:

2 Tbsp vegan butter

½ cup panko bread crumbs

¾ tsp dried thyme

salt

pepper

Directions at myquietkitchen.com

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