Cut the cauliflower into florets that are each about the same size. Bring a pot of lightly salted water to boil and cook the cauliflower for 10-12 minutes until tender.
Note: The water should barely cover the florets. Don’t make the florets swim. Otherwise, it can become waterlogged.
Strain cauliflower and return to the pot. Add cream cheese, cheddar, ghee, salt, and black pepper.
Using a potato masher or a hand blender, mash the cauliflower mixture together to get a creamy texture.
Serve in a large bowl sprinkled with pink peppercorns and a dollop of extra ghee or butter if you are feeling indulgent.