Preheat oven to 425 degrees. Toss cauliflower florets in 1 tsp extra virgin olive oil and lay evenly across a parchment paper covered baking sheet. Roast cauliflower for 20 minutes, stopping once to toss for even roasting.

While the cauliflower is roasting, heat a skillet under medium heat, add remaining 1 tsp of extra virgin olive oil to pan. Sauté onions and garlic in pan for 5 or 6 minutes, until very soft, fragrant, and translucent. (Turn heat to low if they start to stick.)

In a high speed blender, combine roasted cauliflower, onion and garlic mixture, and the remaining ingredients. (Be careful not to be too heavy handed with the salt since miso, hot sauce, and pickled jalapeno slices are already salty.) Blend until the queso is completely smooth and velvety. If you’d prefer a more liquidy queso, add up to ¼ cup more of non-dairy milk and blend until fully combined.