Put chopped cauliflower in a large pot with cup of the bone broth liquid on the stove over medium-high heat until boiling.
Once bone broth is boiling, reduce heat to low-medium and let simmer until the cauliflower is tender, 10-15 minutes.
Pour cauliflower and bone broth into a high-powered blender. Add coconut cream, salt, and ghee to blender. Blend until silky smooth, 3-5 minutes.
Remove from blender and serve with additional ghee (optional).
Make sure to cook your cauliflower until it's nice and tender. If it's not tender and you put it in the blender, it's not going to turn out smooth and silky like you want.Add 1 TBS broth to the mixture if your blender can't handle blending the ingredients together without additional liquid.Store any leftovers in the fridge in an airtight container for up to five days. Reheat in an oven safe dish at 350 degrees until the puree is warmed through, you may need to stir once or twice.Double the recipe and use leftovers throughout the week to add a quick veggie to lunches.Ingredient Substitutions (recipe will no longer be Whole 30 compliant):
Chicken bone broth can be replaced with chicken broth.
Ghee can be replaced with regular melted butter.
Coconut cream be replaced with heavy whipping cream.