Sauté the onions in the oil and butter over very low heat in a heavy pan until they are golden brown and sweet, about 20 minutes. Add the garlic, cumin, cayenne, and cinnamon, and stir well. Add the cauliflower and sauté for about 10 minutes over low heat.
Add all the liquids: the coconut milk, stock, and milk. Stir well and place the lid on the pan. Let simmer until the cauliflower is tender, about 20 minutes.
Puree the soup until smooth with a hand blender, and season with some salt and black pepper.
Heat up the soup and ladle it into bowls. Drizzle with a dash of oil, sprinkle with pine nuts and croutons, and serve.
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