Arrange oven racks in upper-middle and lower middle positions and preheat oven to 400F.
Roast cauliflower: Toss cauliflower florets in olive oil to coat (about 1 ½ teaspoons) and spread out on two sheet pans (you may line the pans with parchment or foil for easy cleanup if desired). Roast cauliflower for 15-20 minutes, or until browned in some spots and tender when pierced with a knife. Swap the pans to the opposite racks halfway through roasting to ensure even cooking.
Allow cauliflower to cool for about 5 minutes, then transfer to food processor. Add tahini, all spices, garlic cloves, lemon juice (not zest), parsley, and about 60 ml (¼ cup) nut milk, and process until smooth. Taste and season with additional salt and pepper if desired, blending in more nut milk if it's too dry. (Alternatively you can add more olive oil or tahini for a richer, creamier dip.)
Garnish as desired, and serve with crudités, grain-free flatbread or chips for dipping.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/roasted-cauliflower-hummus/