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For the almond puree, soak almonds in water for 48 hours. Strain almonds and reserve 150ml water. In a food processor combine almonds, garlic and salt. Blend to a fine crumb. Add lemon juice and olive oil, blend to a paste. Slowly add almond water to emulsify. Continue to blend until smooth, light and fluffy.
For escabeche, combine onion, garlic, thyme, bay leaf, carrot, cumin and oil in a saucepan and gently simmer until aromatic and onions have softened. Remove from heat and add vinegar. Place currants in a bowl and pour hot dressing over. Infuse for 24 hours before use.
To assemble, preheat oven to 200°C. Quarter the cauliflower, drizzle with extra-virgin olive oil and season with salt and pepper. Roast for 15 mins or until you can pierce the centre with a knife.
To serve, spoon the almond puree onto a plate, place the cauliflower on top, then liberally spoon the escabeche over the cauliflower. Finish off with the parsley.