Start by making sure your potato is baked, or start baking the potato at 375 degrees F for about 40 minutes. (I usually do this part in advance when I know I'll be making this recipe.)
Bring broth to a boil, then add cauliflower and cook until "fork-tender". Make sure not to over-cook the cauliflower or it will become too mushy! (Pro-tip: Save the broth afterwards to use for a soup - it will have collected lots of water-soluble nutrients from the cauliflower.)
While cauliflower is cooking, sauté the chopped onion and garlic on low-medium heat in 1 tablespoon of fat of your choice (butter/ghee/coconut oil).
Using a colander or strainer, drain the cauliflower into a separate bowl. Drain a second time before transferring to a food processor. (Trust me, you don’t want any extra liquid sneaking into the final product or the consistency will be too mushy!)
If you're including the potato in this recipe, add that to the food processor next.
Transfer the onion, garlic, and butter/oil into the food processor, and add remaining ingredients. Blend everything until mixture has become creamy in consistency.
Optional: garnish with some fresh chopped chives. Recipe is best when served still hot. Enjoy!