In a food processor or blender add the almonds, pepper, olive oil, tomato paste, vinegar, garlic, paprika and cayenne then blend until smooth. Season to taste with salt and pepper.
With the motor running slowly add the olive oil and red wine vinegar until a paste forms and the mixture is smooth. Season to taste with salt and pepper.
For the crispy chickpeas:
Preheat oven to 400ºF (200ºC). Dry chickpeas as much as possible then toss in olive oil and arrange in a single layer on a parchment paper lined baking sheet.
Roast until the chickpeas are crispy, about 30 minutes. Remove from oven and let cool then season with salt and pepper.
For the charred cauliflower:
Keep oven at 400ºF (200ºC).
In a medium mixing bowl toss cauliflower with olive oil and vinegar. Season with kosher salt and pepper then spread in a single layer on a baking sheet. Roast cauliflower until tender and slightly charred, about 25 minutes.
To serve:
Add the cauliflower to a large mixing bowl and toss with ½ cup of the romesco sauce then place in a serving dish and top with the crispy chickpeas and golden raisins.