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Preheat oven to 350F. Oil a casserole dish well. Cut cauliflower into florets, and arrange in casserole dish.
Trim all of your herbs and greens - remove stems, cut off the white ends from the scallions. Chop roughly.
Add greens and herbs to the bowl of a food processor. Process until everything is chopped finely. Add the rest of the ingredients except the oil, water and vinegar, and process a few more times to combine well.
Add water and vinegar, and process until everything is mixed well and makes a unified sauce with few lumps (this may take up to five minutes). Finally, add oil in a slow drizzle, helping the sauce emulsify. Taste and correct seasonings.
Pour sauce on cauliflower, cover, and bake for 45 minutes - OR, if sauce is tamer, bake cauliflower with a drizzle of olive oil and salt, and then serve with the uncooked green herb sauce.
Remove cover in the last 5 and increase heat to 375F. The dish is ready when cauliflower pierces easily with a fork.