Follow our instructions for best results!
Meanwhile heat 1 tablespoon butter In skillet. Add in whole garlic and sage leaves and sauté until garlic is golden brown. Remove sage leaves and reserve sage brown butter and garlic.
Transfer cauliflower to a blender. Add sage brown butter and garlic along with a pinch of salt and pepper and a couple tablespoons of unsweetened almond milk. Blend for 30 to 45 seconds, adjuster the milk as needed.
Transfer to a serving plate. Melt remaining butter and add on top of cauliflower mashed potato. Garnish with fresh sage and a pinch of freshly grind pepper.