Preheat the oven to 400F/200C and line 1 baking tray with parchment paper
Toss the cauliflower and onion with a tbsp of olive oil and spread them out evenly on the lined baking tray. On a separate baking tray spread out the almonds.
Now slide both baking trays into the oven. Take the almonds out of the oven after 7 minutes, but leave the veggies to roast for a total of 25 minutes.
Halfway through roasting (so around 12 minutes), heat up the remaining tbsp of olive oil in a soup pot on low/medium heat. Once hot, add garlic to the pot for 1-2 minutes. Then add the almonds, bay leaves, a few twigs of fresh thyme, salt, pepper and veggie stock. Bring it to simmer. Once the roasted cauliflower and onion come out of the oven, add it to the soup and leave it to simmer for another 20 minutes.
Take the soup off the heat, add mustard to it and remove the bay leaves. Now blend it with an immersion blender into a silky smooth consistency. You can also blend the soup in batches in a blender or food processor.
Taste the soup and adjust the flavor if necessary with salt and pepper or optionally you can add soy sauce for more depth of flavor. Or instead add some lemon or lime juice.
Now all left to do is divide the soup over bowls and garnish.