Place the slivered almonds in a large skillet over medium heat to toast. Shake the pan every 30 seconds or so to redistribute almonds, just until they are golden brown and smell fragrant, about 4-5 minutes. Remove almonds from pan and set aside.

Using the largest holes of a grater, grate the head of cauliflower. Or, a food processor with a grating blade works perfectly.

Heat the butter and oil. In a large skillet over medium-high heat. Add the onion, garlic and grated cauliflower to the skillet and saute’ for 2 minutes, stirring constantly.

Add the chicken broth and all remaining ingredients and simmer for about 9 minutes, stirring occasionally, until cauliflower is tender. Stir in toasted almonds and serve.

Hint: It is normal for there to be extra liquid in the pan when this is finished. Use a slotted spoon to drain it as you serve.