Boil the cauliflower in salt water. Drain it.
Heat the olive oil and the butter in a skillet.
Add the onion and cook it until becomes translucent.
Add the cauliflower florets and cook them together for about 2 minutes.
Add the beef stock, salt and pepper and simmer the cauliflower and the onion for 5 minutes.
Put the cauliflower in a blender.
Add the heavy cream.
Blend the cauliflower until you make a cream soup.
Serve the cauliflower soup with some croutons.

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