Heat the butter, sauté the onion, add the cauliflower and sauté for approx. 3 mins Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx 20 mins., puree, season. Toast the nuts for approx. 3 mins. over a medium heat until light brown. Stir the paprika into the crème fraîche, spoon onto the soup and sprinkle with nuts and dates.