Instructions: Heat oven to 450 degrees. Toss cauliflower floret slices with 3 tablespoons olive oil, salt and pepper. Arrange in single layer on 2 baking sheets. Roast 45 minutes, until browned. Turn once or twice during cooking time.

Remove cauliflower from oven. Reduce oven temperature to 350 degrees. Arrange 2 tablespoons of almonds on a baking sheet and bake 5 minutes, until lightly browned; set aside.

Heat remaining 3 tablespoons of olive oil in a large pot over medium heat. Add onion and cook 5 minutes, until translucent. Add remaining almonds and cook, stirring, until lightly browned, about 5 minutes.

Add chicken broth and roasted cauliflower. Bring to a boil, reduce heat to low and simmer 20 minutes.

In a food processor fitted with a steel blade (or in a blender), puree soup in batches. Return pureed soup to pot. Stir in cream and 1 cup water. Cook on low a few minutes, just to heat through. To serve, divide soup in bowls and garnish with toasted almonds.

This recipe yields 8 servings.

Description: "Roasting cauliflower brings out its sweetness and imparts a nutty undertone, which is picked up by the almonds. This rich, ivory-colored soup makes an elegant start to any meal."

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