Add a steaming rack over a few inches of water in a large pot and bring to a simmer over medium heat. Add cauliflower on top of the steaming rack and steam for about 10 minutes.
Remove cauliflower from the pot and allow to cool.
Add cauliflower, almond butter, garlic cloves, ground cumin, paprika, cayenne pepper, and salt to a food processor.
Begin to puree ingredients and slowly add the olive oil in a small stream. (This will deliver the creamiest results.) Puree for another minute after the oil is all added.
Remove hummus to a serving bowl and drizzle a little extra olive oil on top and add a sprinkle of paprika, if desired.
Notes
Store hummus in an air-tight container in the fridge.