Remove any leaves from the cauliflower and chop both the stems and florets into small pieces.

Put in a large saucepan and cover with water. Add a pinch of salt and bring to a boil. Reduce to a simmer and simmer for 15 minutes, or until very tender. Drain.

Add the coconut milk and olive oil and mash with a potato masher. For creamier cauliflower, use an immersion blender to puree until smooth. 

Drizzle with more olive oil before serving.