3 cups cauliflower florets
5 cloves garlic, peeled
1 cup full-fat coconut milk
3 tablespoons salted butter, ghee, or lard
1 tablespoon fish sauce
1 tablespoon red wine vinegar
1 teaspoon fine Himalayan salt
1 teaspoon ground black pepper
Fill a saucepan with about an inch of water and add the cauliflower and garlic. Heat the pan over medium-high heat and bring to a boil with the lid on. Cook for about 8 minutes, until the cauliflower is fork-tender. Remove from the heat and drain.
Place the cauliflower, garlic, and remaining ingredients in a blender. Puree until smooth.
Store in an airtight container in the fridge for up to 10 days. To reheat, bring to a simmer in a saucepan over medium heat.
PER SERVING: Calories 250 • Fat 24 g • Total Carbohydrate 9 g • Dietary Fiber 3.4g • Protein 3.5g