Preheat oven to 350°F (180°C).
Lightly steam cauliflower for 4-5 minutes, in boiling water or vegetable steamer.
In a small pan over medium heat, saute onion and crushed garlic until soft and golden.
To make the sauce, place cashews, spices nutritional yeast, arrowroot and vegetable broth into the food processor and process until smooth and creamy.
Transfer lightly steamed cauliflower, onion, garlic and sauce into a large bowl and mix well until the cauliflower is fully coated in sauce.
Spread evenly in a baking dish.
Mix together the crumble ingredients in a small bowl and sprinkle evenly over the cauliflower.
Bake in the oven for 25-30 minutes or until crumble is nice and brown.