Step 1

Heat your oven to 220C fan-forced (240C conventional). Toss the florets in olive oil and season well with salt and pepper. Spread them over a baking tray lined with baking paper and roast in the oven for 30 minutes until the edges are blackened and the cauliflower is tender.

Step 2

For the spread, combine the capsicum, tomatoes, almonds, garlic, vinegar, lemon juice and paprika in a blender, gradually adding the oil and blending to a smooth paste. Spoon the paste onto a serving plate. Arrange the cauliflower over the top, scatter with the chopped almonds and parsley and drizzle with a little more olive oil.