Soak the cashews in cold water for at least six hours or overnight.

Place the peppers whole on a baking sheet. Place the baking sheet in the

oven about three inches (seven and a half centimeters) away from the broiler and broil for four to five minutes on each side.

Remove from the oven and tightly cover the baking sheet with aluminum foil

to steam the peppers. After 20 minutes, remove the foil and peel the charred

skin off the peppers. Remove the stems and seeds and set aside to cool.

In a blender or food processor, combine the drained cashews, roasted

peppers, garlic, lemon juice, salt, oil, and pepper. Blend until smooth and

creamy, adding water as needed to achieve your desired consistency.

Taste and adjust seasoning if necessary. Set aside.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line two baking

sheets with Gefen Parchment Paper.

Break the cauliflower into florets, ensuring that they’re roughly the same size for even cooking. Pat the florets dry with a paper towel or cloth to remove excess moisture (this helps achieve a crispier texture). Toss the cauliflower florets with oil, salt, onion powder, and garlic powder in a large mixing bowl until evenly coated.

Spread the cauliflower evenly on the prepared baking sheets. Roast for 20–25 minutes, turning halfway through, until the cauliflower is golden brown and crispy on the edges.

Garnish with fresh parsley and toasted Pesach breadcrumbs, if desired.