1 medium head cauliflower, broken into florets
1 can frozen condensed cream of shrimp soup
1/2 cup dairy sour cream or 2/3 cup evaporated milk
1/4 cup slivered blanched almonds
Cook cauliflower in small amount of boiling salted water until tender. Drain.
Heat soup over low heat, stirring frequently. Add sour cream. Stir and cook until heated through. Season to taste. Pour over hot cauliflower and garnish with almonds and parsley.