Cut the cauliflower into florets then pulse a few times in food processor until rice sized.
Brown the butter in a deep sided frying pan.
Add the mushrooms and onion and saute on medium heat until translucent. Give a light sprinkling of salt and pepper.
Add the garlic and saute for about 30 seconds.
Add the oregano, sundried tomatoes, cumin, and saute for a further 30 seconds, tossing to mix.
Add the cauliflower, season with salt and pepper, stirring to mix and saute for about a minute.
Add half the stock and place a lid on for 5 minutes, stirring occasionally.
Remove the lid and when the moisture has disappeared, add another ladle of stock.
Simmer, stirring frequently, until the liquid is gone, add another ladle of stock.
Simmer, stirring frequently, until the liquid is gone, then add the almonds, stirring to toss.
Add the cream cheese, stir to mix. Adjust for S&P if needed.
Let the cream cheese melt and warm through, then serve.
Serve immediately while its nice and hot.