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Cut or break cauliflower into florets. Start by cutting cauliflower head in half, then quarters. Then trim off the leaves and stem.
Steam for about 12 minutes, until tender, but not mushy when pierced with a fork. If you don't have a steam insert for your pot, that's OK, just place about ½" water on the bottom of a small pot with tight fitting lid. Add the cauliflower and bring to boil. Cover, turn down the heat to medium and allow cauliflower to cook for about 12 minutes. Drain into a colander.
Place steamed cauliflower, cashews, garlic, lemon juice, olive oil, spices and 2 Tablespoons of the water into the bowl of food processor. Pulse until well combined. Taste for seasoning. An additional teaspoon lemon juice or more salt or pepper can be added now. Scrape down sides, then process until creamy---but not TOTALLY smooth. Some texture is desirable for a ricotta look and taste. Add more water if desired.
Vegan ricotta can be used right away. It will stay good in the fridge in airtight container for 10 days or the freezer for 3 months.