Preheat oven to 425F.
Line baking sheet with parchment paper.
Spread cauliflower florets out on your baking sheet and roast until the florets are fork-tender and browning at the edges, about 12 minutes.
Transfer roasted cauliflower to a blender with and puree with almond milk, hummus, nutritional yeast, miso, onion powder, garlic powder, a very light dash of nutmeg and an even lighter dash of cayenne, if using.
Puree until smooth, adding another ¼-cup almond milk if necessary, or leave chunky.
Taste, adding more nutritional yeast as desired (I usually add 2 tsp more) plus salt and black pepper.
Heat over low to warm if necessary.
Toss with cooked pasta or use as a dip.
Chef’s Note: 3 cups cauliflower is about 9-oz or one-third a medium head.