Boil potatoes in a large pot with about 3 cups of water until the potatoes are soft when a fork is inserted. This should take about 10 minutes. Drain the potatoes and set aside.
Meanwhile, preheat the oven to 350°F.
Place cauliflower pieces, garlic cloves (with skins on), and almonds on a cookie sheet lined with parchment paper and bake in the oven for 20 minutes.
Take out the almonds and rub them between your hands to take the skin off as much as you can. Roast cauliflower until golden on the edges and cooked. Garlic should be soft inside when done.
Place cauliflower, garlic, and almonds in a blender or a food processor and blend.
Add the cooked potatoes, and vegetable broth to the blender and puree.
Adjust the broth and water, depending on how thick you want your soup.
Add salt and pepper to taste.
Garnish with chopped parsley before serving
Notes
If you don't have a blender or food processor, you can use a potato smasher, but it will be very difficult. I suggest investing in some kind of blender for this recipe.