Toast the almonds: Place almonds in a large skillet on medium heat and cook while stirring frequently until fragrant and golden brown, about 10 minutes.
Cook the quinoa: Rinse and drain the quinoa if you have a fine-sieve strainer; otherwise, bypass this step. Place the quinoa, broth, and oil in a pot, cover, and bring to a boil. Reduce heat to low and simmer without opening lid for 20 minutes. Turn off the heat and allow to sit an additional 5 minutes. Add parsley, lemon juice, salt, and pepper, and fluff with a fork.
Cook the cauliflower: Heat a large skillet on medium-high heat and add the oil. When the oil is shimmering, add the cauliflower and brown on one side without stirring, about 4 minutes. Stir a few times and then brown on another side for 3 minutes, reducing heat as needed to prevent burning. Stir in the cumin and red pepper flakes and toast for 10 seconds. Reduce heat to medium-low and add chickpeas, broth, and lemon zest. Cover loosely and simmer until cauliflower is fork tender, about 10 minutes. Stir in the prunes, parsley, lemon juice, salt, and pepper.
Serve the cauliflower with the quinoa and sprinkle toasted almonds on top.