1Preheat oven to hot, 200 C. Grease and line two oven trays.
2In a large bowl, toss cauliflower and chickpeas with olive oil and spices. Divide between trays. Roast 20-25 mins until golden. Reserve 2 cups florets and chickpeas.
3Transfer remaining cauliflower and chickpeas to a large saucepan. Pour stock over and bring to boil on high. Reduce heat to low. Simmer, covered, 20-25 mins, until very tender.
4Using a stick blender, process mixture until smooth. Reheat on low, stirring, 2 mins. Stir lemon juice through and season.
5Divide soup between serving bowls. Drizzle yoghurt and top with baby spinach, reserved cauliflower mixture and almonds. Accompany with bread of choice.
Photo: John Paul Urizar/Bauer