Drain the 12-ounce jar of roasted red bell peppers. Coarsely chop and set aside.
Thoroughly wash a small handful of fresh flat-leaf parsley under cool, running, drinkable water. Chop 2 tablespoons-worth and set aside.
Microwave ½ cup of frozen riced cauliflower for 45 seconds to soften. Set aside.
Dice 1 shallot and mince 2 cloves of garlic, then set aside.
In a food processor, combine the bell peppers, parsley, cauliflower, shallot, garlic, 3 tablespoons of sherry vinegar, 3 tablespoons of tomato paste, ½ teaspoon of paprika, 1½ cups of roasted almonds, and 2 tablespoons of water.
With the machine on, slowly pour in 3 tablespoons of extra-virgin olive oil. Season with kosher salt and freshly ground black pepper. If the dip seems too thick, thin it out with a little water. Eat up, Mama!