Preheat oven to 400°F. In a 15x10x1-inch baking pan combine cauliflower, potato, and onion. Drizzle with 1 tablespoon of the oil; toss gently to coat. Roast, uncovered, 30 minutes or until vegetables are tender, stirring once or twice.
Meanwhile, in a 4- to 5-quart Dutch oven heat the remaining 1 tablespoon oil over medium-high heat. Add chicken and garlic; cook 5 to 6 minutes or until chicken is no longer pink and starting to brown, stirring frequently. Remove chicken from pan; cover and keep warm.
Add broth and evaporated milk to the Dutch oven. Bring to boiling. In a small bowl whisk together the cold water and cornstarch; stir into broth mixture. Cook and stir until thickened and bubbly. Stir in roasted vegetables, cooked chicken, salt, cumin, and white pepper. Return to boiling; reduce heat. Simmer, uncovered, 5 minutes more. Drizzle each serving with 1 teaspoon of the vinegar. Sprinkle with almonds.
Choose a broth with 70 mg of sodium or less per cup, such as Pacific Organic brand.
To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.