Preheat oven to 425 degrees F.
Toss the cherry tomatoes with 1 tablespoon olive oil. Season with salt and pepper and spread the tomatoes in an even layer on a baking sheet. Place the jalapeno and red bell pepper on another baking sheet. Roast the vegetables for 20 minutes or until lightly charred, turning the bell pepper and jalapeno over halfway through. Transfer the jalapeno and bell pepper to a bowl and cover with plastic wrap. Let sit for 10 minutes. Carefully remove the skin and discard the stem and seeds.
Set aside half of the cherry tomatoes. Place the remaining tomatoes in a blender or food processor along with the roasted pepper, jalapeno, garlic, almonds, cilantro, lime juice, sherry vinegar, paprika, coriander, cumin, and olive oil. Pulse the mixture until smooth. Transfer the salsa to a bowl and stir in the remaining roasted tomatoes. Season with salt and pepper and set aside.
Lower the oven temperature to 400 degrees F.
Toss the cauliflower with 2 tablespoon oil, chili powder, paprika, oregano, sugar, cumin, salt, and black pepper. Spread evenly on a baking sheet and roast for 20-25 minutes or until the tender. Keep warm.
At the same time, make the spiced pistachios. Toss the pistachios with olive oil, chili powder, and a pinch of cinnamon. Spread on a baking sheet and toast for 5-6 minutes or until golden brown. Remove from the oven and let cool completely.
Prepare the remaining ingredients. Heat 2 tablespoon oil in a large saute pan. Add the sliced bell peppers and red onion and saute until softened, about 7-8 minutes. Season with salt and pepper.
Heat the tortillas. Assemble the tacos with the roasted cauliflower, sauteed vegetables, avocado slices, romesco salsa, spiced pistachios, cilantro, and cotija. Serve with extra salsa and lime wedges.