Preheat the oven to 325 degrees. Toast the almonds until slightly browned and fragrant, about 10 minutes. Remove almonds from baking sheet and set aside to cool.
Cut the roma tomatoes in half and sprinkle with olive oil and salt and pepper. Roast for 30 minutes or until start to wrinkle and brown. On the same pan, add the garlic drizzled with olive oil and salt, and wrap in foil, and roast for same amount of time. Let cool slightly.
In a food processor, add the toasted almonds and a pinch of salt and pulse until resemble a coarse sand.
Add in the remaining ingredients and blend until the ingredients are well incorporated and create a thick, delicious sauce.
Next, cut the cauliflower into in long pieces. To do so, leave part of the core intact so it will hold the cauliflower together. Do not worry if some of the pieces break off, you can still use them!
Roast the cauliflower for 25-30 minutes in a 350 degree oven. Flip half way trhough cooking.
To assemble, add a swoop of the romesco sauce on the plate, top with a piece of the roasted cauliflower, and sprinkle with parsley and feta.
Eat and enjoy!
The sauce will store in the fridge for up to two weeks.
I recommend serving this dish with quinoa and wilted spinach.