Chop the cauliflower into roughly similar sized pieces, the smaller they are the faster they will cook-but sometimes really small pieces are lost in the cooking/steaming process.

Cook or steam, I prefer steaming, the cauliflower until it is fall part soft.

Heat a large nonstick pan to medium high heat and add the avocado oil or olive oil until it is really hot but not a smoking point concern.

Once the oil is hot for a minute or two, add in enough steamed/cooked cauliflower to fill just one layer on the bottom of the pan. Watching carefully, let the cauliflower sizzle and turn golden brown on a few sides before turning off the heat.

Add a little bit of salt while it is sizzling.

Place as much of the cauliflower as possible into to your food processor or blender and turn on high until smooth-and then blend again for another minute to make sure it is light as air.

Transfer to a serving dish and if you like, add a bit of avocado oil or butter substitute and salt. Serve and enjoy!