Preheat oven to 350 F.

Remove the leaves from your cauliflower and trim a half inch or so from the bottom of the stem. Carefully cut around the base of the stem, removing the thick outer layer where the leaves connected. Cut your cauliflower into quarters.

Place a flour sack or tea towel over your prep surface, and place your mandoline on top. Carefully slice your entire cauliflower using the ¼ inch thickness. You will be left with a combination of cauliflower “confetti” and slices of stem. Use the mandolin to slice the ½ onion into ¼ inch thick half-moons. Lift the towel, and transfer the sliced cauliflower and onion to a large bowl.

Squeeze half of a lemon over the cauliflower and onion, and toss. Pour over the Gluten Free Vegan Cream of Chicken Soup Base, and stir until the cauliflower and onions are completely covered in the thick soup base.

Transfer the coated cauliflower and onions to an 8”x8” baking dish, and use a spatula to smooth the top down. Cover and bake for 45 minutes at 350 F.

Combine all of the breadcrumb ingredients in a bowl, and toss to evenly coat the breadcrumbs in the oil and seasoning.

After 45 minutes, remove the Creamy Cauliflower Bake from the oven, and being careful of the steam, remove the cover. Top with Spicy GF Breadcrumbs.

Turn the oven up to 400 F., and bake uncovered for 15 minutes, or until the top is golden brown, and the center is starting to bubble.

Remove from the oven, allow to cool for 10 minutes before serving.