Preheat the oven to 200°C (400°F). Remove the leaves from the cauliflower and trim the stem. Carefully cut a hole in the center of the cauliflower to create a cavity for stuffing.

Make the Feta Filling

In a bowl, mix together crumbled feta cheese, minced garlic, salt, pepper, and 1 tablespoon of olive oil until well combined.

Stuff the Cauliflower

Stuff the feta mixture into the cavity of the cauliflower, ensuring it is packed in well.

Bake the Cauliflower

Drizzle the cauliflower with the remaining tablespoon of olive oil and place it in a baking dish. Bake for 30-35 minutes, or until golden brown and tender.

Blistering the Peppers

Blister the Shishito Peppers

In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shishito peppers and sauté for about 5-7 minutes, or until blistered and charred. Season with salt to taste.

Preparing the Salsas

Make the Smoked Almond Salsa

In a bowl, combine chopped smoked almonds, diced tomato, finely chopped red onion, cilantro, and lime juice. Mix well and set aside.

Make the Salsa Verde

In a blender, combine fresh parsley, cilantro, minced garlic, lime juice, olive oil, and salt. Blend until smooth. Adjust seasoning to taste.

Serving

Serve the Dish

Once the cauliflower is done baking, remove it from the oven. Serve the feta-stuffed cauliflower hot, topped with blistered shishito peppers, smoked almond salsa, and salsa verde.