Make the Sauce:

1. Put the cashews in a bowl and cover with water. Soak for 2 hours.
2. Drain the cashews and put them in a blender. Add the vegetable broth, miso, mirin, and the garlic.
3. Blend on high until the mixture is creamy and smooth.
4. Adjust the seasoning with a little salt if desired. Set aside or refrigerate until ready to use.* 

Roast the Cauliflower:

1. Preheat the oven to 425. Wash and cut the cauliflower in half.
2. Cut the core out in an angle in a v shape. Use a knife to cut bite sized florets at the base. You can also break apart some of the larger florets with your hands. Make sure your florets are roughly the same size so they cook and brown evenly.
3. Place the cauliflower on a baking tray and season with the salt and pepper. Add the oil and toss the cauliflower on the pan to coat evenly. 
4. Roast the cauliflower on the middle rack for 20 mins. Flip the pieces and continue cooking for another 5 mins. If your oven runs cool, you may want to broil the cauliflower for a few minutes at the end to get a bit more color.
5. Your cauliflower should be tender, a little caramelized, and crispy on the edges. Serve hot with the sauce.