1 med. cauliflower, broken into flowerets
Salt
1 can frozen cream of shrimp soup
1/2 c. sour cream
1/4 c. slivered blanched almonds, toasted

Cook cauliflower, covered, in small amount of salted water for 10 to 15 minutes or until tender; drain. Heat soup over low heat, stirring frequently; add sour cream. Cook, stirring just until heated. Add salt to taste; stir in almonds. Pour over hot cauliflower. Garnish with parsley. Yield: 4 to 6 servings.