Roughly chop the cauliflower, removing all leaves.

Place in pot of boiling water and cook until it’s easy to stick a fork in it

Mince the garlic and finely chop the chives. Sauté the garlic, chives and
rosemary in coconut oil until the garlic is light golden brown.

Drain cauliflower and use a food processor or hand held blender to mash up or puree the steamed cauliflower florets.

Put the mashed florets into a pot on the stove and add coconut milk, and the chive and garlic mixture. Cook through until hot. Use hand blender again if you want the mixture more creamy.

Add sea salt and pepper to taste.