Cut the cauliflower into florets and peel the garlic cloves. Place both in a large pot and cover with water.

Bring the pot to a boil over high heat, then reduce to a simmer. Cook for about 15 minutes, or until the cauliflower is very tender and the garlic is soft.

Drain the cauliflower and garlic well and return them to the pot.

Add the coconut milk and ghee (or olive oil) to the pot. Use an immersion blender to blend the cauliflower and garlic until smooth and creamy. Alternatively, transfer the mixture in batches to a countertop blender.

Stir in the nutritional yeast and ground nutmeg. Blend again if necessary to fully incorporate.

Taste and adjust seasoning with sea salt as needed.

Serve warm as a comforting side dish.