1. Preheat the oven to 400 degrees F. Set a rack in the middle of the oven and lightly grease a baking tray with olive oil.
2. Trim the leaves and stem of the cauliflower, ensuring a flat bottom so that it sits upright.
3. Place 1/4 cup water in the bottom of a large glass bowl, add the whole cauliflower, cover and microwave on high for 6-8 minutes. Meanwhile, prepare the almond spice blend.

To make the almond dukkah crust

1. In a dry pan, toast the almonds, sesame seeds, cumin seeds and coriander seeds until fragrant, 2 minutes.
2. Transfer to a food processor or power blender. Add the salt and process until mixture is roughly ground. Reserve 1/2 cup for this recipe and store the remaining in airtight container in the refrigerator for up to 1 month (delicious on fish, meat or vegetables).

For the cauliflower

1. In a small bowl, mix 1/2 cup almond spice mixture with 3 tablespoons of olive oil to form a paste.
2. Place the cauliflower on the baking tray, rub with a bit of olive oil and season with salt and pepper.
3. Pat the almond mixture onto the cauliflower, spreading the florets gently to sneak some inside.
4. Bake for 30 minutes. Then broil for 5 minutes until the top is golden, watching it carefully.
5. Spread the hummus onto a plate. Carefully transfer the cauliflower on top of the hummus and sprinkle with chopped parsley and sesame seeds if desired.