Place the base back on the mini food processor, add in the almonds or pine nuts, green olives, sun-dried tomatoes, cheese, garlic, capers and parsley. Pulse to form a coarse bread-crumb consistency, then, drizzle in a ½ teaspoon of olive oil from the top and pulse one more time. Remove and add the mixture to the cauliflower in the bowl, along with the crushed red pepper flakes.