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Roast the sweet potato, potato, onion, and garlic with a drizzle of olive oil at 400°F (200°C) for 35–40 minutes, until tender and lightly caramelized.
Bring a large pot of salted water to a boil. Blanch the cauliflower for 3–4 minutes, then drain well. Transfer to a baking sheet and roast at 425°F (220°C) for 15–20 minutes, until lightly golden.
Add the roasted vegetables, silken tofu, nutritional yeast, lemon juice, spices, salt, pepper, and 1¼ cups soy milk (or water) to a high-speed blender. Blend until completely smooth, adding a little more liquid if needed. The sauce should be silky and pourable, yielding about 1 L.
Spoon the warm cheese sauce over the roasted cauliflower and top with crispy onions, fresh herbs, and black pepper.