Preheat your oven to 425°.
Cut cauliflower into florets and slice off the top end of the garlic bulb then spread out evenly on a baking sheet.
Coat cauliflower and garlic in the olive oil and use your hands to ensure it is evenly spread out. Sprinkle a bitof salt and pepper over the top.
Roast cauliflower and garlic for 20-25 minutes or until edges are brown, but not burnt.
Transfer cauliflower and garlic into a high-powered blender or food processor (depending on the size, you made need to do this in two batches). Add in 3 tbsp melted butter (microwave for about 10 seconds), ½ cup coconut milk, ¼ cup nutritional yeast and salt and pepper and blend untilsmooth. If you did this step in batches, add in the rest of your cauliflower and additional ¼ cup of coconut milk.
Give your cauliflower a quick taste and add more salt, pepper, milk, etc. based on your taste preferences and desired consistency.
Add the mashed cauliflower to a bowl and top with additional ¼ tbsp of melted butter, finely chopped chives and salt and pepper.
