Preheat the oven to 180°C. Trim off the outer leaves and the bottom of the cauliflower stem. Cut the head in half and slice into 3 cm thick pieces. Arrange the slices on a baking tray, drizzle with olive oil and a splash of red wine vinegar, season with salt and black pepper, and roast for about 35 minutes, until golden and tender.

While the cauliflower is roasting, cut the bread into small pieces and place them on a baking tray along with the almonds. Toast in the oven for 8–10 minutes, until golden and crisp.

Once the almonds and bread are toasted, remove from the oven. Set aside a handful of almonds for garnish. Place the remaining almonds in a blender along with the roasted peppers, toasted bread, garlic cloves, and 2 tablespoons of olive oil. Blend until smooth and creamy.

Spread the romesco sauce onto a serving plate. Arrange the roasted cauliflower on top, then sprinkle with the reserved chopped almonds.