Vegan Gluten Free Green Bean Casserole

We love the traditional green bean casserole at our Thanksgiving table.  This year we made it gluten free (my nephew is celiac) and vegan!  It was not wanting for taste at all.

Ingredients:
2 14.5 oz cans of green beans
1 head of fresh cauliflower
1/2 cup almond milk
1 large yellow onion
8 oz fresh mushrooms
2 T oil
Gluten free crispy onions (found with the croutons at Publix)

1) Preheat oven to 350 degrees F.
2) Drain the green beans and put in a large bowl.
3) Chop the onion, cut the cauliflower florettes from the stem, slice the mushrooms.
4) Sautee the onion in the oil until soft.  Add to the green beans.
5) Using the same pan, sautee the mushrooms until soft, add to the green beans.
6) Steam the cauliflower in the microwave until soft.
7) Put the cooked cauliflower with almond milk into a blender and process until smooth.  It needs to be the consistency of undiluted cream of mushroom soup.
8) Stir the soupy cauliflower into the bowl with the green beans and other ingredients.
9) Put everything in a 2 court casserole dish (I like Corningware).
10) Sprinkle the top with the crispy onions
11) Put it all, uncovered, in the oven for 30 minutes or until heated through and onion topping slightly browned.