Clean the cauliflower, wash it and cut it into florets. Cut the florets in half. Halve almonds. Heat the oil. Fry the cauliflower for about 5 minutes. Add almonds and sesame oil, fry for another 2 minutes.
Season with salt and pepper. Deglaze with 250 ml water, boil down for 3-5 minutes. For the marinade, drain the peppers and puree. Stir in ground almonds. Season to taste with salt, pepper, sugar and vinegar.
Mix cabbage florets and marinade. Serve sprinkled with parsley strips and sesame seeds. Serve with flat bread rolls.