Bake the peppers on the grill or in the oven. Peel the skin, then stuff them with fresh goat cheese. Season with salt, pepper and marinate in almond oil. It is very important that the peppers remain slightly warm, so that they can absorb the aroma of almond oil better.

Prepare cauliflower  cream by separating cauliflower flowers, and then caramelize it in a mixture of butter and brown sugar. When the cauliflower softens and the sugar dissolves add a swig of apple cider vinegar. Let the cauliflower cook to the end and mix it into cream. Lay the peppers on cauliflower cream. Decorate the dish with sliced roasted almonds.