In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Add the cauliflower florets, white beans, vegetable broth, thyme, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the cauliflower is tender.

Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth.

Return the soup to the pot, stir in the almond milk, and heat over low until warmed through. Adjust seasoning to taste.

Serve hot, garnished with fresh parsley.