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Melt the butter in a large saucepan and sauté the onions and garlic slowly over a medium heat until the onions are transparent.
Add the Moroccan seasoning, cauliflower, milk and chicken or vegetable stock concentrate and water.
Simmer gently until the cauliflower is soft. This will take approximately 15 minutes, check the cauliflower is cooked through with a skewer.
With a food processor or stick blender purée the mixture until smooth.
Return to the pan, add the coconut cream and bring to the boil.