In a large Saucepan heat olive oil at medium heat, add onion and sweat until tender, add cauliflower and coated with the oil, pour the stock, bay leaf and cream.
Bring to simmer and cook until the cauliflower is tender, remove bay leaf.
Strain out the solids and puree in batches with a little bit of the liquid until smooth, season with salt, white pepper and little bit of lemon juice.
In a baking pan, mix the grapes, thyme, drizzle with olive oil and pinch of salt, bake in a 400 oven, until grapes are beginning to blister, 10 to 15 minutes.
Garnish the soup, with almonds and roasted grapes.