Slice cauliflower into small florets and add to a foil-lined baking sheet. Toss with 1 tbsp olive oil and the salt and pepper to coat.
Roast for 20 minutes, remove from oven. Meanwhile, add the remaining ingredients except for the almonds to a small saucepan and bring to a slight boil over medium low heat.
Simmer on low, stirring frequently, until the cauliflower is done. Add the cauliflower to a large bowl, pour the sauce over top, and mix to combine. Add sliced almonds on top and serve!