1 large head of cauliflower

2–3 garlic cloves (to taste)

Unsalted butter or ghee (use ghee for paleo)

Kosher salt

Black pepper

Pinch of nutmeg

Optional: grated cheddar cheese

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Cut cauliflower into florets and steam or boil until very tender (about 10-12 minutes).
Sauté garlic cloves lightly in butter or ghee until fragrant, avoiding browning.
Drain cauliflower thoroughly and transfer to a food processor or blender. Add sautéed garlic and butter/ghee.
Blend until smooth and creamy, scraping down sides as needed.
Season with salt, pepper, and nutmeg. Add cheddar cheese if desired and blend briefly.
Adjust seasoning and serve warm.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently with a splash of cream or butter to restore creaminess.

Frozen cauliflower can be used if thawed and drained well.

Use ghee and omit cheese for a paleo-friendly dish.

Add cream cheese or sour cream for extra creaminess.