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Preheat oven to 400F. Add water to a pot with a steam basket and bring to a boil.
Flip the cauliflower to expose the stems. Carefully trim the leaves and stem down. Place the cauliflower into the steamer and steam for 6-8 mins, or until the cauliflower is slightly tender. Transfer to a baking sheet, upright.
In a small bowl, combine the oil, mustard, bouillon paste, and spices, then whisk together. Brush the mixture all over the top of the cauliflower. Flip the cauliflower and brush the underside to completely coat with the mixture then flip back upright. Reserve leftover mix.
Roast for 20 mins. Brush the top of the cauliflower with the remaining mixture and sprinkle with a generous pinch of salt. Return to the oven and bake for 15-20 mins, until lightly charred in some spots.
For the bean spread, add the beans, tahini, garlic, dates, lemon, pepper, ½ tsp salt, and ice to a blender. Blend until smooth and drizzle with a little oil if desired.
For the dressing, add the white portion of the scallions, dates, mustard, garlic, oil, vinegar, lemon, water, and ½ tsp salt to a blender cup. Blend until smooth. Add the remaining scallions and parsley and pulse to mince.