In a food processor, pulse the almonds until they are ground to a fine powder. add the bread crumbs and cheese and pulse just to combine. Season with salt and pepper.
Steam the cauliflower in a steamer basket in a large pot until just tender, 8 to 10 minutes.
Transfer the cauliflower to an 8-inch square baking dish. Drizzle with 2 tablespoons of the olive oil, lemon juice, garlic and paprika; toss to coat. Season to taste with salt and pepper. Sprinkle with the bread crumb mixture and drizzle with the remaining 1 tablespoon of olive oil.
Bake until the bread crumbs are toasted, 15 to 20 minutes. Serve warm.
Notes
Breadcrumbs: you can use any breadcrumbs for this recipe. If you are making them from scratch, dry the bread out first. Tear it into pieces, place it on a baking sheet and bake for 5 to 10 minutes at 350 degrees F. Then process the dry bread to make crumbs. Sourdough is recommended for this recipe.