Place the cauliflower in a large bowl; drizzle with oil and sprinkle with 1/4 teaspoon salt. Toss to coat. Arrange the mixture in a single layer on a jelly-roll style pan coated with cooking spray. Bake at 450 degrees for 40 minutes or until tender and browned, stirring once after 30 minutes.
Heat a large dutch oven over medium heat. Coat the pan with cooking spray. Add ham, cook 3 minutes or until crisp. Remove ham, drain on paper towels. Melt 1 1/2 teaspoons butter in the pan. Add onion and garlic; saute 5 minutes, stirring occasionally. Add cauliflower, stock, and water; bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
Remove from heat; stir in half and half. Place half of the cauliflower mixture in a blender. Remove the center piece of the blender lid to allow steam to escap; secure blender lid on blender. Place a clean towel over the opening in the blender lid to avoid splatters. Blend until smooth; pour pureed soup into a bowl. Repeat with the remaining cauliflower mixture. Stir in the remaining 1/4 teaspoon salt.
!Place the torn bread in a food processor; pulse 2 times or until coarsely chopped. Melt remaining 1 1/2 teaspoons butter in a skillet over medium heat; swirl. Add bread crumbs; saute for 5 minutes or until golden, stirring frequently. Remove from heat.
Combine ham, breadcrumbs, parsley, and toasted almonds. Ladle about 1 1/4 cups soup into each of 4 bowls; top each serving with about 2 1/2 tablespoons toasted breadcrumb mixture. Enjoy!