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Heat olive oil in large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, 6 minutes. Add cauliflower, coconut milk, beans, Sazonador, salt and 2 cups water. Bring to a simmer and cook covered, until cauliflower is soft, 20 minutes.
Blend using a handheld or standard blender, processing until smooth. Serve in bowls, drizzled with olive oil and a sprinkling of chives.
Serve with fried plantains if desired.
For a velvety smooth soup, use the standard blender.