Preheat the oven to 400°F and fit a steamer basket over a pot filled with water. Bring the water to a simmer while you prep the cauliflower.

Flip the cauliflower to expose the stems. Carefully trim the leaves and stem down, making sure the head of cauliflower remains intact. Place the cauliflower head into the steamer and steam for 6-8 minutes, or until the cauliflower is slightly tender. Transfer the cauliflower to a parchment-lined baking sheet, upright.

In a small bowl, combine the oil, mustard, bouillon paste, and spices, then whisk together. Use a pastry brush to brush the mixture all over the top of the cauliflower. Flip the cauliflower over and brush the underside to completely coat with the mixture then flip back to its upright position. Reserve the leftover mixture.

Once coated, roast in the oven on the middle rack for 20 minutes. Brush the top of the cauliflower with a little more of the remaining mixture and sprinkle with a generous pinch of salt. Return to the oven and bake for an additional 15-20 minutes, until lightly charred in some spots.

For the bean spread, add the beans, tahini, garlic, dates, lemon zest and juice, red pepper flakes, ½ teaspoon of salt, and the ice cubes to a high-speed blender. Blend on high until smooth. If the spread is too thick, you can add 1-2 tablespoon of ice cold water at a time and blend until your desired consistency is achieved.

For the dressing, add the white portion of the scallions, dates, mustard, garlic, oil, vinegar, lemon zest and juice, water, and about ½ teaspoon of salt to a blender cup. Blend on high until the mixture is completely smooth. If too thick, add additional water 1 tablespoon at a time while blending until desired consistency is achieved. Taste and adjust the sweetness, acidity, or salt as needed. Add the remaining scallions and parsley and pulse a few times to evenly mince.

Spread the white bean spread or hummus on a serving plate, then transfer the baked cauliflower over top. When ready to enjoy, drizzle ⅓ of the dressing over the cauliflower, then cut and serve with your preferred protein and grain/pita for a complete meal.