1 large head of cauliflower, trimmed and cut into florets (roughly 8 cups)
3 cloves garlic, peeled
1/3 cup full fat coconut milk
1 tablespoon butter
3 strips bacon, cooked and diced
6 oz shredded sharp cheddar cheese (yellow)
2 tablespoon chives, plus more for garnish
1 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
Preheat oven to 350 degrees.
Add the cauliflower florets to a large pot and cover with water. Add in the fresh garlic cloves and bring the cauliflower to a boil. Boil the cauliflower for 15-20 minutes until fork tender.
Thoroughly drain the cauliflower and garlic. Once all the water is drained, transfer the cauliflower to a food processor. Add in the coconut milk, salt, pepper, and ghee, and then pulse until the cauliflower is smooth and creamy. Give it a taste and add more salt and pepper if you prefer if you prefer.
Transfer the mashed cauliflower to a mixing bowl and add 2/3s of the bacon, 4 oz of cheddar cheese, and chives. Stir until well combined and then transfer to a 9 inch oven safe baking dish.
Top with the remaining bacon and shredded cheddar cheese. Place in a 350 degree oven for 5-10 minutes until the cheese is melted and gooey. Remove from the oven and garnish with chives before serving.