In a separate pan, sauté 1 Tbsp. olive oil, tomatoes, bell pepper, any loose cauliflower florets (if there are none, that's ok), red pepper flakes, and 1/3 of the garlic until aromatic, about 5-7 minutes. Add half the diced bread (add more for a thicker sauce, if desired) and stir to let soften. Once softened, transfer mixture to food processor or blender. Add juice of 1 lemon to taste, half the toasted almonds, ⅔ of the parsley (reserving the rest for garnish), ¼ cup olive oil (or water or white wine, for a lower-fat sauce), and black olives (reserving a few for garnish). Blend until smooth. Add salt and pepper to taste, return to skillet, and keep warm over low heat until ready to serve.