Preheat oven to 400. On a lined baking sheet, place the cut poblano pepper, green pepper, and 3 garlic cloves. Drizzle with olive oil and roast in the oven for 10 minutes.
While the peppers are roasting, toss the cauli florets in a large bowl with olive oil & paprika until they are well coated.
Remove the peppers and garlic from the oven and place into the food processor. Then spread the cauli out onto the baking sheet and place them in the oven for 30 minutes, until soft & brown.
Add the sliced almonds, cilantro, vinegar, olive oil, and salt into the food processor. Process for about 30 seconds, then use a rubber spatula to scrape down the sides and process again for another 10-20 seconds until well-combined.
Place a dollop of romesco on each plate.
Toast the pine nuts in a dry pan and set aside.
When the cauli is done, add them to the plate and top with the pine nuts.