From Kathy Hester’s cookbook, Potions & Powders:
https://kathyhester.thrivecart.com/potions-and-powders-ebook-1/
Baking dish Ingredients:
1 cup water
2 vegan bouillon cubes or 2 tablespoons dry
2 teaspoons poultry seasoning
1 teaspoon salt or salt substitute
Coating Ingredients:
½ cup plain unsweetened vegan yogurt
¼ cup nutritional yeast
2 teaspoons poultry seasoning
1 teaspoon garlic powder
1 teaspoon salt or salt substitute
½ teaspoon onion powder
1 large whole cauliflower, leaves removed
½ teaspoon smoked paprika, for decoration
Preheat your oven to 375. Make sure your casserole is big enough to accommodate your cauliflower.
Add the baking dish ingredients and mix well. If your bouillon cubes are frozen, it’s ok. Just mix well before serving.
Mix the coating ingredients together in a small bowl, then slather over the top of the cauliflower until none of it peeks out the top.
Bake until a knife or fork can pierce the middle, 30 minutes to 1 hour, depending on the size of the cauliflower.
Serve in a casserole dish and cut with a carving knife if you have one for show. Mix the cooking liquid together well and serve over each portion or in a gravy boat.