Makes 6 servings
2 heads cauliflower
3/4 cup milk (or almond milk)
1/4 cup ghee (or butter)
1 teaspoon fine grain sea salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
Fresh thyme leaves, to garnish
1. Cut the heads of cauliflower into florets.
2. Fill a large pot with about 1/2-inch of water and bring the water to a boil. Add the cauliflower florets, cover the pot and steam them until they are completely cooked and soft (approximately 8 to 10 minutes).
3. Drain the cauliflower then blend it with the rest of the ingredients (except for the thyme leaves) using a food processor, blender, or immersion blender, until the cauliflower is smooth and creamy. Garnish with fresh thyme leaves and serve.