Wash cauliflower and remove leaves and woody stem. Break into flowerets. (You should have about 4 cups.) In a medium saucepan cook cauliflower, covered, in a small amount of boiling salted water for 5 minutes. Drain.
In the same saucepan cook onion in margarine or butter until onion is tender but not brown. Stir in the flour, salt, pepper, and ground red pepper. Add half-and-half, light cream, or milk all at once. Cook and stir over medium heat until thickened and bubbly. Add cheese, stirring until cheese melts. Stir in cooked cauliflower. Transfer mixture to a 1-quart casserole. Sprinkle with almonds.
Bake in a 350 degree F oven about 15 minutes or until heated through. Sprinkle the top with the snipped parsley. Makes 4 servings.
