Pre heat oven to 400. In a pot, add the veggie broth, garlic and cauliflower. Bring to a boil. Lower heat and cover and cook for 5 minutes. Remove from heat. Blend the hot cauliflower mixture with yeast, salt, pepper, olive oil, paprika and almond milk until creamy. In a large bowl, toss all of the veggies with the cauliflower cream. In a 9 x 9 casserole pan, lightly spray with coconut oil. Add the gratin.
To make the crumble:
Combine all ingredients and mix with your hands to create a crumble. Top the gratin with the crumble. Bake at 400 for 1 hour.
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