1 head cauliflower
1 can cream of shrimp soup
1/2 c. sour cream
1/2 tsp. salt
1/8 tsp. pepper

Separate cauliflower into flowerets, cook in salted water and drain. While cauliflower cooks, blend soup, sour cream, salt and pepper. Heat these ingredients together but DO NOT BOIL! Arrange cooked cauliflower in bowl you will serve in and top with shrimp sauce and 1/4 cup slivered, toasted almonds. Serve immediately.