Break cauliflower into florets, Slice into 1/4-inch slices. Place on a baking sheet; season with 1/2 teaspoon cumin and chili powder. Bake for 20-25 minutes.
In a small pot, add cashews and carrots; cover with water. Bring to a boil; boil for 15 minutes. Drain.
To a blender, add cashews, carrots, 3/4 cup Cashewmilk, nutritional yeast, salsa, miso (if using), garlic, onion powder, turmeric, cayenne pepper, and a touch of salt & pepper. Blend until smooth; add more Cashewmilk for a thinner sauce.
Arrange cauliflower on a plate or serving tray. Top with black beans, corn, bell pepper, tomato, red onion, and jalapeño. Drizzle with cashew queso sauce. Sprinkle with fresh cilantro.
If serving for a crowd, double or even triple the recipe.