Cut a large head of cauliflower into bite-sized florets, rinse under cold water, and set aside.

Fill a large pot with water, bring to boil, add 1 tablespoon of salt and cauliflower florets with minced garlic. Boil for 7-10 minutes until fork-tender.

Melt unsalted butter or ghee in the same pot, add drained garlic, and sauté for about 30 seconds until fragrant.

Blend the drained cauliflower and sautéed garlic until silky smooth using a food processor or immersion blender.

Return the mixture to the pot, stir in kosher salt, black pepper, and nutmeg, then fold in shredded cheddar cheese until melted.

If too thick, gradually add almond milk while stirring until desired consistency is achieved.

Taste and adjust seasonings as needed before serving.