SAUTÉ onions and garlic in olive oil until translucent.
PLACE all ingredients for cashew alfredo in a high speed blender.
BLEND until completely smooth and set aside.
PLACE cauliflower and sauce in a heat proof ceramic dish. Cover with aluminum foil. Bake for 30-45 minutes until tender.
REMOVE foil and cover with vegan parmesan.
BAKE for a further 8-10 minutes or until melted.
REMOVE from oven and top with bread crumbs and chives.