Cajun Cauliflower & Grits

1. Preheat oven to 375'F. Line a baking sheet with parchment paper. Cut cauliflower into bite-sized pieces. Add to a bowl. Coat with oil and seasonings. Mix well, then place on baking sheet. Bake in oven for 20 minutes or until tender. 
2. Cut oyster mushrooms in circular pieces. Season the same way you seasoned the cauliflower using the same seasonings with the addition of old bay. Add seasoned mushrooms to a heated oiled cast iron pan. Add in vegan butter and fresh herbs. Sautee stirring frequently for 5-8 minutes. Remove mushrooms from pan. 
3. Add diced vegetables into the same pan. While vegetables are cooking on med/low heat, add cashews and milk to a blender. Blend until smooth to create a heavy cream sauce. Add cream to pan with veggies. 
4. Add in veggie broth, cajun seasoning, and vegan parm. Mix until creamy and smooth. Remove from heat, and don't forget about your cauliflower in the oven, lol. 
5. Add veggie broth to a pot along with salt and butter. Bring to a boil, then add grits. Cook for 5 minutes, then add the remaining heavy cream and smoked gouda. Mix well, then put everything together on a plate and enjoy!