Cut the cauliflower into large bite-sized florets and rinse under cold water.

In a large pot, bring salted water to a boil and add the cauliflower florets and garlic.

Cook until fork-tender, about 7-10 minutes, then drain well.

Melt 2 tablespoons of butter or ghee in the same pot over medium-high heat and sauté the drained garlic for 1 minute.

Transfer the cauliflower and sautéed garlic to a food processor and blend until smooth.

Return the creamy mixture to the pot, season with salt, black pepper, and nutmeg if desired.

Stir in the cheddar cheese and add almond milk gradually until desired creaminess is achieved.