1 head cauliflower
1 can condensed cream of shrimp soup
1/2 c. dairy sour cream
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. slivered, toasted almonds

Separate cauliflower into flowerettes. Cook in boiling salted water until tender; drain. Meanwhile, blend together soup, sour cream, salt, and pepper in saucepan. Heat but do not boil. Place cauliflower in serving bowl. Top with shrimp sauce, then toasted almonds. Makes 4 to 6 servings.