Instructions

1. To make the topping, melt the coconut oil in a large saucepan over medium heat. Gently stir in the panko, then turn off the heat and let the bread crumbs absorb the oil.
2. Preheat the oven to 400°F. Lightly spritz a 2-quart casserole dish with nonstick cooking spray.
3. To make the sauce, drain the cashews and pulse them in a food processor with the sunflower seeds until finely ground. Add the nutritional yeast, salt, mustard, pepper, and nutmeg and pulse until well combined. Heat the coconut oil in a large saucepan over medium heat. Add the onion and sauté until softened, 5 to 7 minutes. Whisk in the flour. Cook for 2 to 3 minutes, stirring constantly to avoid lumps.
4. In a small cup or bowl, whisk together 1/2 cup of the nondairy milk and the cornstarch. Add to the pan, stirring constantly. Cook, still stirring constantly, until the mixture has thickened, then whisk in the remaining 1-1/2 cups nondairy milk.
5.  Stir in the cashew mixture and Sriracha. Bring to a simmer, then immediately lower the heat and cook, stirring occasionally, until thickened and creamy, about 5 minutes. Season with salt and pepper to taste. Remove from the heat and cover to keep warm.
6. To assemble the dish, put 1/2 inch of water in a saucepan and bring to a simmer over medium heat. Add the cauliflower and season lightly with salt and pepper. Cover and cook until just tender, 4 to 6 minutes. Drain well, then pat dry with a clean kitchen towel or paper towels. Transfer to the prepared casserole dish. Pour the sauce over the cauliflower and top with the panko.
7. Bake for 15 to 20 minutes, until the topping is golden brown and the sauce is bubbling. Remove from the oven and let sit for 5 minutes so the molten cheeze lava can cool just a touch. Portion, plate, and serve garnished with parsley.