Step 1

Preheat your oven to 400° F. Place the garlic, unpeeled, on a sheet of aluminum foil on a small baking sheet. Drizzle with about 1 tsp of oil and sprinkle with sea salt, then wrap in the aluminum foil.

Step 2

Roast in the preheated oven for about 30-35 minutes or until very soft. Remove from oven and allow to cool.

Step 3

Meanwhile, steam the cauliflower. My method: bring a couple of inches of water to a boil in a stockpot, and place the florets in a steamer basket set in the pot. Cover the florets and steam about 8-10 minutes or until very soft. Drain the cauliflower on paper towels to remove excess water.

Step 4

While the cauliflower steams, cook the bacon in a large skillet over medium-hi heat until crisp. Remove to drain on paper towels, then crumble.

Step 5

Squeeze the cauliflower between the paper towels to remove as much water as possible, then place in a food processor. When the garlic is done and partially cooled, pinch the ends of the cloves to remove and add to the food processor, along with the ghee, coconut cream or milk**, nutritional yeast, salt, and pepper. Process until smooth and creamy, scraping the sides periodically to get everything in.

Step 6

Once smooth transfer to a bowl and stir in the crumbled bacon, and scallions, leaving some to sprinkle on top for garnish. Taste and season with more salt and pepper if desired. To serve, drizzle with a little melted ghee and sprinkle with remaining scallions and bacon. Enjoy! Store leftovers covered in the refrigerator for up to 4 days.