Preheat the oven to 400°F (200°C).
Place cauliflower on a baking sheet, brush with olive oil and season with salt and pepper.
Cover the cauliflower with foil and bake in the oven for 40 minutes, then lower the temperature to 180 °C (360 °F), remove the foil and bake for another 40 minutes.
As soon as the cauliflower is in the oven, start preparing the sauce.
Place cherry tomatoes, red bell peppers and peeled garlic in a baking dish. Top with olive oil and salt and pepper. Bake for 40 minutes, mixing halfway through.
Then remove from oven and let cool briefly.
Meanwhile place almonds and hazelnuts onto a baking tray and roast in the oven for 6-7 minutes. Remove from the oven and allow to cool for a few minutes.
Then add almonds, hazelnuts and bread to a food processor and grind finely.
Add the baked vegetables, paprika, cinnamon and vinegar and blend until you have a fairly thick cream (if too thick, add a dash of water or olive oil). Season with salt and pepper and mix for another couple of seconds.
As soon as the cauliflower is cooked, spread the bell pepper cream on a serving dish, top with black pepper and pine nuts. Lay the cauliflower on top, cut into chunks and serve immediately.