Remove the leaves from the cauliflower and cut it into florets and chop the stems.
Boil the cauliflower until tender, drain and let cool until you can safely handle it.
Place the cauliflower into a straining bag and squeeze out as much liquid as you can. (do not skip this step as it will make your mashed cauliflower creamy and not watery).
Return the cauliflower to a pot and turn the heat to medium-low. Add the ghee, dairy-free cream cheese, dairy-free sour cream, salt and pepper.
Immersion blend or use a hand mixer blending until smooth and creamy.
Fold in freshly chopped chives.
Enjoy!
