Put the ground almonds with the stock in a blender or food processor. The liquid should have the consistency of milk.
in a saucepan, heat the oil and gently fry the onion and leek until soft. Then the cauliflower florets and cook gently for 5.6 minutes. Pour over the almond stock and add the bay leaf and a generous grating of nutmeg. Bring to the boil, then simmer for 15 minutes or until the cauliflower is soft. Cool slightly. Purée the soup and season well. Reheat before serving.