Trim and wash the cauliflower. Cut into small florets.

Peel and finely chop the onion, then sauté it in a large pot with a little butter.

Add the cauliflower and cover with the water and milk. Cook for about 15 minutes.

Preheat the oven to 300°F (150°C). Toast the almond flour until golden brown.

Add the hot toasted almond flour to the cauliflower mixture and blend until very smooth using an immersion blender or regular blender.

Season with salt and pepper. Adjust the creaminess by adding a little more milk if needed.

Pour the soup into bowls.

Top with small pieces of samphire and toasted, chopped almonds.