How to Make It
Preheat the oven to 450°. On a rimmed baking sheet, toss the cauliflower with 3 tablespoons of the olive oil and the smoked paprika; season with salt and pepper and toss again. On another baking sheet, coat the peppers and tomato with 1 tablespoon of olive oil.
Place the cauliflower on the upper rack and the peppers on the lower rack. Roast the cauliflower for 20 to 25 minutes, until golden and tender. Roast the peppers and tomatoes for 15 minutes.
In a blender, combine the roasted peppers and tomato with the miso, almonds, croutons, vinegar and 2 tablespoons of water and puree until almost smooth. With the blender on, drizzle in the remaining 1/4 cup of olive oil and the grapeseed oil. Season with salt and pepper. Transfer the cauliflower to a platter and serve with the miso romesco.