Bring a large pot of water to boil.
Trim the cauliflower into florets and cross-cut the stems of the florets to help them cooking evenly.
Wash the florets, add salt to the boiling water and boil for 10 minutes or until tender.
Put cauliflower and potatoes in the food processor. Add parsley, thyme, lemon zests and black pepper. Mix until it becomes dense and creamy.
Transfer the hummus into a bowl and dress with the oil (spiced with 1/2 tsp turmeric) and sesame seeds. You can serve it on toasted bread, together with radishes, green beans and fried eggs.