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 Simon Gault Home Cuisine Moroccan seasoning, cauliflower, milk and Simon Gault Home Cuisine 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. Season with salt and pepper to taste. To serve garnish with chopped chives and a drizzle of extra virgin olive oil.