• Preheat your oven to 425 degrees and grease a 9x13 pan with cooking spray.
• Take your chopped cauliflower florets and place them evenly in the 9x13 pan; spray them with cooking spray or sprinkle with a little bit of oil and stir it around. Sprinkle ¼ teaspoon pepper and ¼ teaspoon salt evenly on the cauliflower and stir again.
• Place the cauliflower in the preheated oven for 20 minutes, stir then cook another 20 minutes; remove from the oven and set aside.
• While your cauliflower is roasting, start your condensed cream of potato soup.

Cream of Potato Soup

• Get all your ingredients ready; this happens really fast. Melt your vegan butter in your pot on medium heat, and whisk in the flour- this will thicken fast, add your broth and whisk (this thickens really fast as well); add the rest of your ingredients and whisk until smooth. Once it's thick and creamy (which happens in about 30 seconds to 1 minute), it's ready, and you can set it aside.
• Add the vegan cheese and the vegan sour cream to this and stir, then set it aside.

Make the topping

• Combine the Ritz crackers and the vegan cashew parmesan cheese and stir, set it aside.

Put the casserole together

• Take the roasted cauliflower pan and pour the soup mixture over the roasted cauliflower and stir until it's coated.
• Take the topping and sprinkle it evenly over the top of the casserole.

Bake

• Bake in the preheated oven for 15-20 minutes until the top is nice and crispy.