In a blender, combine 1 packed cup of baby spinach, 1/3 cup lemon juice, ¼ cup apple cider vinegar, ¼ cup tahini, ¼ cup olive oil, and 1 tablespoon of honey or maple syrup. Blend until smooth. On a roasting tray, place a head of cauliflower chopped into pieces and sprinkled with a tablespoon of sumac. Roast in 180 deg C oven for about 40 minutes or until cooked. Remove and drizzle with the spinach dressing, ½ cup lightly toasted flaked almonds and ½ cup roughly chopped parsley.