Cook the cauliflower florets, spring onions, bay leaf and half of the flaked almonds in 550 ml of stock for 10 -15 minutes or until the cauliflower is tender
In a baking tray toast the almonds, turning occasionally till lightly browned
Remove bay leaf from the soup and puree soup in a blender or food processor
Add the remaining stock to the pan and boil for 3 minutes
Lower heat and stir in the milk. Reheat gently without boiling and season with salt and pepper
