Romesco sauce, a rich creamy sauce with roasted red pepper and almond originating in the Catalonia area of Spain, pairs great with grilled meat, fish and grilled vegetables, like cauliflower.
Preheat oven to 200 degrees.
Add all of the vegetables and almonds into a roasting tray.
Pour over 4 tbsp olive oil and toss together.
Roast for 20 minutes until starting to soften.
Place the vegetables and the remaining fluid in the tray, vinegar, paprika, cayenne pepper, salt, and pepper in the bowl of a food processor.
Purée until smooth. Taste and season with additional salt and cayenne pepper as needed.