Roast cauliflower wedges with romesco

Ingrediënten

• 1 tsp cumin seeds, toasted and lightly crushed
• 50g blanched hazelnuts, toasted and lightly crushed
• 1 red pepper, deseeded, cut into 6 wedges (150g)
• 2 plum tomatoes, quartered (240g)
• 100ml olive oil
• 1 small garlic clove, crushed
• ½ tbsp sherry vinegar
• 1 tsp maple syrup
• Fine sea salt