Preheat oven to 375°F. In a small bowl combine the panko, first amounts of nutritional yeast, salt and black pepper and the granulated garlic.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but firm. Drain and set aside.
In an oven-safe skillet large enough to hold the cauliflower florets, heat the olive oil over medium heat. Add the onion to the skillet and sauté for 2 to 3 minutes. Add in the grated garlic and sauté another minute. Season to taste with salt and pepper.
Sprinkle the cornstarch over the onion mixture and stir until combined. Slowly pour the almond milk into skillet whisking to combine everything. Bring to a boil, whisking constantly for about 1 to 2 minutes or until it's thickened. Pour the mixture into a food processor or blender and add in the second amount of yeast, the Dijon, second amounts of salt and black pepper, the nutmeg and red pepper. Purée until smooth and taste for seasoning, adjust as needed.
Add the cauliflower florets to the skillet and pour the sauce over them. Top with vegan cheese (if using it) and then cover everything with the panko topping.
Bake for 20 to 25 minutes or until bubbly and the topping is golden brown. If the topping isn't browned enough, set the oven to broil and bake several more minutes. Remove from the oven and top with parsley, almonds and thyme.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.