Cream of Cauliflower and Coconut Soup

Soup

• 100 g onions, quartered
• 1 garlic clove
• 100 g unsalted butter, diced
• 750 g cauliflower florets (3-4 cm)
• 400 g vegetable stock, hot
• 400 g coconut milk
• 200 g double cream
• fine sea salt, to taste
• ground black pepper, to taste

Garnish

• 50 g butter
• 125 g cauliflower florets, small (1-2 cm), blanched
• 1 tsp cumin seeds
• 1 tsp onion seeds
• 50 g flaked coconut, toasted