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Cut the cauliflower into evenly sized, medium-sized florets so they steam at the same rate.
Steam for about 10 to 12 minutes, until very tender—it should mash easily with a fork. Optional: Add the garlic during the final 5 minutes to mellow its flavor. Drain well so excess water doesn’t thin the cauliflower cream sauce.
Transfer the cauliflower and garlic to a blender. Add the artichoke hearts, nutritional yeast, mustard, onion powder, black pepper, and nondairy milk or broth. Blend until completely smooth, adding more liquid only as needed for a thick but pourable sauce.
Pour the blended sauce into a large skillet and warm over medium-low heat, stirring occasionally.
Gently fold the beans into the warm sauce and cook for about 5 to 7 minutes, until heated through. Add a splash of water or broth if needed to loosen the sauce.
In a small bowl, stir the miso with the water until smooth.
Remove the skillet from the stove and let cool slightly. Stir in the fresh herbs, lemon zest, lemon juice, and dissolved miso to taste. Serve with a sprinkle of fresh herbs.