Bring a pot of salted water to a boil. Meanwhile cut cauliflower into florets. When water is boiling, add florets & cook over medium-low heat for 15 minutes.
Drain florets & set aside to allow to cool for a few minutes. (you want florets to still be warm just not scolding hot)
While florets cooling, sauté garlic in 1/2 tbsp of dairy free butter until fragrant.
Into a food processor add florets, coconut milk, salt, pepper, nutmeg and garlic. Puree ingredients together until smooth.
Scoop cauliflower mashed potatoes into a bowl, add salt & pepper to taste & the remaining 1/2 tbsp butter. Serve & enjoy!