Quinoa Shrimp Romesco Bowl with Spinach & Cauliflower

1. Prepare quinoa according to package instructions. Set aside.
2. Break a whole cauliflower head into pieces, place on a baking sheet. Drizzle with extra virgin olive oil, add some salt & pepper, and bake for 20 minutes at 450 F.
3. To make shrimp and spinach, sauté both in a pan using olive oil. You can add some lemon, crushed red pepper, and salt to the shrimp if desired.
4. To make the Romesco Sauce: In a food processor or blender, pulse 1/2 cup roasted almonds until finely chopped.
5. Leaving out the 1/3 cup extra virgin olive oil, add the remaining ingredients: 1 (12 oz) jar roasted red peppers, 2 smashed garlic cloves, 1 1/2 tablespoons sherry vinegar, 1 tsp smoked paprika, 1/2 tsp cayenne pepper. Process until smooth.
6. Mix in the 1/3 cup olive oil, and then add salt and pepper as needed. Serve the quinoa bowl topped with the cooked cauliflower, shrimp, spinach, and Romesco sauce.