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In a medium pot, cook onion over medium-high heat, stirring often, until softened and light golden, about 5 minutes. Stir in almondmilk, salt, cauliflower and apples; bring to a boil. Reduce heat to medium-low, cover and simmer until very tender, about 30 minutes. Working carefully, use an immersion blender or traditional blender (allowing steam to escape) to purée soup until very smooth; stir in lemon juice.
In a small bowl, combine almonds, parsley and lemon zest. Pour soup into small cups, top with almond mixture and serve.