Preheat oven to 200 degrees C
Slice the cauliflower head into large florets.
Place the cauliflower into a large pan and boil for 5 minutes until they have softened a little.
In a separate pan, add the cashews to boiling water for 5 minutes and then drain. Add to a blender along with the milk, oil, nutritional yeast, mustard and salt and pepper. Blend until smooth.
Drain the cauliflower and place into a baking dish, pour over the creamy cheesy sauce and bake for 15-20 minutes until golden.