Preheat oven to 160 C.

Cut cauliflower into florets and wash thoroughly.

Peel onion and cut into fine rings.

Place cauliflower florets and onion rings in an oven safe casserole dish.

To make the white sauce, heat olive oil over medium heat, add flour and stir. Then add gradually the plant milk and keep stirring using a whisk. Keep adding plant milk. Then add nutritional yeast and season with nutmeg, salt and pepper as well as the thyme leaves (keep some for the garnish.)

Pour the white sauce over the cauliflower florets.

Optional: Add grated vegan cheese.

Bake for 20 minutes or until cauliflower is cooked but still firm to the bite.

Mix sea salt flakes and thyme leaves.

Garnish with crushed pistachio & thyme salt.