Heat skillet to medium high heat. Add onion, garlic and green chili to pan along with 1-2 tbsp of water. Cook until translucent, adding 1-2 tbsp of water as needed to prevent food from sticking.
Add cauliflower along with 2 tbsp of water. Cover and cook for 5 minutes.
Add greens and mix in. Cover and cook for another 3 minutes.
Add cashew cream, spices, herbs, nutritional yeast and liquid aminos if using. Bring to a boil uncovered and simmer until mixture has thickened to preference. Taste and add salt if desired. If the mixture gets too thick, just a tbsp of water at a time until desired texture is reached.
Meanwhile, make the walnut Parmesan. Sprinkle the Parmesan on top of the Au Gratin and serve.
