Place 3/4 of the cauliflower in a small pot with small amount of water and boil until tender.
2
Pre-heat oven to 425*
3
Slice zucchini into wide ribbon-noodles or spiralize. Set aside
4
Toss remaining cauliflower, zucchini, pepper rings and onions in 1 tablespoon of extra-virgin olive oil and roast in oven under tender and lightly browned. Turn half way through to evenly cook.
5
Puree boiled cauliflower and cooking water until smooth. Add back into the pot, stirring in: desired non-dairy milk, minced garlic, salt and pepper to taste. Add additional milk to achieve desired sauce consistency.
6
In separate bowl, mash the lightly drained, yet not pressed tofu. Mix in the parsley, crushed red pepper, black salt, and salt and pepper to taste. This should be almost creamy once fully mashed and everything is mixed in.
7
In a 9" pan, ladle a small amount of sauce, then begin layering noodles, roasted vegetables, "ricotta" and another layer of sauce. Repeat each layer until you reach the top of the pan.
8
Top with any remaining vegetables and sauce. Cover with foil. Bake in oven at 425* for about 30 minutes. Uncover and bake for another 10. Let is rest 10-15 minutes prior to serving.
