1/4 - 1/2cuporganic coconut milk, full fatless or more depending on the size of the cauliflower
2-3tbspghee
dashcumin
salt and pepper to taste
Instructions
Preheat oven to 425 degrees. Cut top off the head of garlic. Put a dab/swirl of olive oil onto the garlic. Enclose the head of garlic in parchment paper then foil roast in the oven for about 20 - 25 minutes
Cut up the head of cauliflower and steam for 25 minutes or until fork tender
Put the steamed cauliflower, cloves of roasted garlic, cumin, salt, pepper and ghee into a food processor. Start processor and slowly add the coconut milk until smooth; a similar consistency to mashed potatoes.
Notes
I try to use as many organic ingredients as possible. You should too.