Lightly steam cauliflower until just tender when pierced with a knife, 7 to 10 minutes. Drain cauliflower, let it cool, then place in a food processor.
Add garbanzo beans, garlic, parsley, lemon juice, salt and curry powder. Add white pepper and jalapeño, if using.
Process until well combined and smooth, scraping down the sides of the bowl as needed. Taste and adjust seasoning. For a thinner hummus, add a tablespoon of water or lemon juice and continue processing. Spoon hummus into a bowl and serve with vegetables and crackers.