Preheat oven to 400 degrees and chop the cauliflower into small florets, make sure the stems are at least 1/2 inch thick for roasting.
Put the florets into a bowl, drizzle with olive oil and add in the spices. Toss so florets are evenly coated with the spices.
Arrange florets into a single layer on a baking sheet and roast for 20-25 minutes.
While cauliflower is roasting, make the nacho cheese sauce. Add all ingredients for the nacho sauce to a high powered blender. Blend until it's smooth and creamy. Add water, 1 tbsp at a time, as needed to get desired consistency. Set aside.
Once cauliflower is tender, remove from oven and add your toppings of choice. Drizzle with nacho cheese sauce.
You can return the pan to the oven for a few minutes to heat all of the ingredients through or serve as is.
Leftover can be stored in the fridge for up to a week. Enjoy!