Preheat your oven to 425°F (220°C). Rinse and chop a head of cauliflower into florets, then pulse in a food processor until the texture resembles couscous. In a bowl, toss the riced cauliflower with olive oil and salt, spreading it evenly on a baking sheet. Roast for about 15-20 minutes, or until golden and slightly crispy.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add a finely chopped onion and 3 cloves of minced garlic, sautéing for about 5-7 minutes until they turn translucent and fragrant.

While the aromatics are cooking, combine 4 cups of vegetable broth, a can of diced tomatoes, a tablespoon of freshly grated ginger, and a pinch of red pepper flakes in a blender. Pulse until everything is mixed but still chunky.

Add 3 peeled and diced sweet potatoes into the sautéed onions and garlic, stirring well. Pour the blended broth mixture into the pot and bring it to a boil. Reduce the heat to low and let it simmer for about 15 minutes, or until the sweet potatoes are tender.

Stir in 1 cup of chopped broccoli and cook for an additional 5 minutes. Follow with 2 cups of sliced Swiss chard and 3 tablespoons of almond butter, stirring until the almond butter melts into the soup.

Ladle the warm soup into bowls, accompanied by a generous scoop of roasted cauliflower rice. Garnish each serving with sliced avocado and a sprinkle of chopped almonds.