Add the cauliflower florets into the steamer basket.
Cover the pot and steam until the cauliflower is fork tender (6-8 minutes). Please do not steam for more than 8 minutes otherwise the florets will become very soggy.
Remove from the heat, uncover the pot (this step is important) and let the cauliflower cool down for 5 minutes.
Place the steamed cauliflower and the clove of garlic in a blender jar (I love my Vitamix for that) and secure the lid. Turn the machine on and blend on slow for 30 seconds until it gets creamy.
Do not add any liquid like warm water or chicken broth while you are blending the steamed cauliflower. Eventually it will release a bit of liquid and the mashing process will become easier. If you add liquid your mashed cauliflower will become very watery at the end of the process.
When the cauliflower is completely smooth, scoop into a serving bowl.
Add ghee, mayo, salt and ground black pepper and stir well to combine.