Cauliflower: Using a box grater, grate cauliflower into "rice". Microwave for 1 minute, or until soft. Mix in lemon juice and salt.
Prep Fillings: Measure and prep all remaining Bowl ingredients.
Sauce: Peel skin from the roasted pepper and add the pepper to a food processor or blender with 1 cup of the roasted tomatoes and all other Romesco Sauce ingredients. Blend until smooth.
Serve: Divide cauliflower rice and veggies evenly into serving bowls, topping with remaining 1 cup of roasted tomatoes and drizzling with romesco sauce.