This recipe for romesco-roasted cauliflower coaxes bold, vibrant flavor out of that wintertime staple, roasted cauliflower, along with smoky depth from the romesco sauce and the crunch of salty pepitas. You'll have leftover sauce afterwards, so make a plan now to eat it on everything.
Roast cauliflower for 20 minutes.
Meanwhile, drain the sun dried tomatoes and in the bowl of a food processor, pulse to combine sun dried tomatoes, red peppers, tomatoes, almonds or pepitas, garlic, and spices. With food processor on low, slowly drizzle in olive oil. Scrape out of the food processor and into a bowl. Add sea salt to taste.