Preheat the oven to 230°C.

Coarsely chop cauliflower (stems and all) into 4cm pieces.

Divide about ⅔ of the chopped cauli between 2 large rimmed baking sheets, keeping the remaining ⅓ aside.

Drizzle with olive oil until generously coated, and season with salt and freshly ground black pepper.

Roast, stirring after 25–30 minutes, until deeply brown and crisp all over, 40–50 minutes total.

While the cauliflower roasts, chop the reserved raw cauliflower into smaller bite-size pieces (about 1cm).

Meanwhile, make the vegan ranch. In a blender, combine silken tofu, vegetable oil, rice vinegar, miso paste, a big ole handful of dill, a big ole handful of parsley leaves, garlic and lemon zest.

Blend on high until bright green and very creamy.

Taste and season with salt as needed, bearing in mind that miso can be very salty!

If you don’t have a blender, finely chop the dill and parsley, grate the garlic clove, and then vigorously whisk the remaining ingredients together in a large bowl, breaking the silken tofu up as much as possible.

The dressing won’t be as smooth, but it’ll still be tasty.

Thinly slice the jalapeno.

Once the cauliflower is roasted, combine it in a large bowl with the reserved raw cauli and sliced jalapeno (if you are spice averse, start by adding only half), then pick and toss in the remaining leaves from the bunches of dill and parsley.

Add about half the dressing, toss well to coat, and continue to add more as needed until the salad is very well dressed – you choose just how saucy you like it!

Squeeze the juice of the zested lemon into the salad, taste, and add more salt and pepper if needed.

Serve warm, room temp or cold.