Preheat oven to 350°F.

Cut cauliflower into large chunks.

Toss on a foiled baking sheet with 1 tablespoon of olive oil, cumin, salt, and pepper.

Bake for about 25 minutes, and remove from heat to cool.

Once cooled, combine all ingredients (aside from the olive oil) in a food processor. Pulse until you get a smooth paste, while slowly incorporating olive oil between pulses until desired consistency is reached.

Remove from food processor and store in an airtight container in the refrigerator for up to one week.

Serve cold.