Separate cauliflower into florets and cut in smaller chunks.

Place cauliflower in a medium pot and add enough cold water to cover them. Place a lid on top and bring to a boil. Reduce heat to low and cook for about 10 minutes or until cauliflower is fork tender. Drain.

Or, microwave steamable bags if you’re using those instead.

Once drained, add the coconut cream, grass-fed butter, garlic, salt, ground black pepper, thyme and rosemary. Using an immersion blender or food processor, blend everything together until very smooth or desired consistency. Adjust salt and pepper to taste, if necessary.

Serve hot with more butter and gravy if desired.