Prepare the ingredients. I bought pre-cut and washed cauliflower, but if you buy a whole one, wash and cut it into small pieces. In a pan, toast the almond flour until lightly browned. Set aside.

In a pot, heat the oil over medium heat, sauté the onion and celery for 10 minutes until softened. Add the almond flour.

Mix well, add the broth, and bring to a boil. Once boiling, add the cauliflower and cook for 5 minutes or until softened.

Once soft, let it cool slightly and transfer to a blender. Blend until smooth.

Return to the pot and season with salt, pepper, and nutmeg to taste. Serve garnished with a few drops of pesto or olive oil and sliced, toasted almonds.