1/4 - 1/2cuporganic coconut milk, full fatless or more depending on the size of the cauliflower
salt and pepper to taste
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.
I try to use as many organic ingredients as possible. You should too.