Source: Vegetarian Times
Makes 8 servings
Option for less servings: use only a small head of cauliflower and freeze half the sauce for a later time, or just cut the recipe in half.
1 large head cauliflower (8 cups florets)
2 TB butter
1 clove garlic, minced
3 TB flour
2 cups milk
2 cups shredded cheddar
1/2 cup nutritional yeast flakes
2 egg yolks, lightly beaten
1 cup breadcrumbs (Panko-style work well)
1. Preheat oven to 350. Steam florets until almost tender; set aside.
2. In large pot, melt butter. Saute garlic 1 minute. Whisk is flour until dissolved. Whisk in milk & cook over medium heat until thickened, stirring often. Remove from heat & stir in cheese, yeast, & egg yolks until cheese is melted. If desired, add up to 1 cup hot water for thinner consistency. Fold in cauliflower.
3. Spread cauliflower mixture into oiled 13 x 9 baking dish; sprinkle with breadcrumbs. Bake uncovered 30 minutes, or until casserole is hot & bubbly and breadcrumbs are crisp and brown.