Serves 8-10

Ingredients

• 1 medium head cauliflower
• 1/4 cup coconut milk
• 1 /2 teaspoon minced garlic
• 1 /8 teaspoon chicken broth
• 1 /2 teaspoon freshly ground black pepper
• 1/2 teaspoon chopped fresh or dry chives, for garnish
• 3 to 4 tablespoons unsalted butter

Directions

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces.

Cook in boiling water for about 6 minutes, or until well done.

Drain well; do not let it cool, pat cooked cauliflower very dry between several layers of paper towels.

Puree the hot cauliflower with the garlic, chicken broth, coconut milk and pepper in a food processor, until almost smooth.

Garnish with roasted garlic and chives, and serve hot with pads of butter.