Wash the cauliflower and cut into smaller florets.

Place on a steaming rack inside a pot filled with ~ 2 inches of water.

Bring to a boil and cook for about 10 minutes.

Do not overcook.

You can also bake the cauliflower in the oven.

To do so, preheat the oven to 225 °C/ 450 °F.

Place the florets on a baking tray and transfer into the oven.

Bake for about 20 minutes.

This is a fool-proof method for those who get watery mash.

However, if you steam (not boil) your cauliflower, you shouldn't get watery mash.

Heat a pan greased with 2 tablespoons of the ghee and add chopped onion and garlic.

Cook for about 5 minutes until slightly browned.

Keep stirring to prevent burning and take off the heat.

Place the cooked cauliflower into a blender and add the cooked onion and another 2 tablespoons of butter or ghee.

Season with salt and pepper.

Pulse until smooth and creamy.

I'm using my Kenwood mixer with a blender attachment.

For an even creamier texture, add soured cream or cream cheese (or skip for dairy-free).

Enjoy!