6cupscauliflower floretsfrom 1 medium head of cauliflower
1/4tsp.freshly ground black pepper
1 1/4cupsunsweetened original cashewmilk
1/2cupfreshly grated Gouda cheese
Heat 1 Tbsp. of the oil in a large oven-safe skillet with a lid attachment over medium-high. Add cauliflower; cook 5 to 6 minutes, stirring occasionally, until it begins to pick up color. Season with salt and pepper and reduce heat to medium.
Combine cashewmilk and mustard in a large glass measuring cup. Pour into skillet, cover, and simmer for 7 minutes, stirring occasionally, until cauliflower is tender and most of the cashewmilk is absorbed.
Preheat broiler to HIGH. Combine remaining 2 Tbsp. oil, breadcrumbs, and Gouda in a bowl; mix well. Scatter mixture over cauliflower and transfer to oven. Broil for 2 minutes, or until crust is golden and toasted.