In a large saucepan over medium heat, combine the cauliflower, garlic, and water. Bring to a boil, then reduce the heat and simmer 5 to 8 minutes, until the cauliflower is can be easily pierced with a fork.
Remove from heat and drain in a siever or colander for a few minutes. Preheat the oven to 350F and line a rimmed baking sheet with parchment paper. Lightly brush the parchment with oil.
Place the warm cauliflower and garlic cloves in a food processor or high powered blender. Add the cream cheese and cheddar and blend until smooth. Add the egg yolks, coconut flour, salt, and pepper and blend again until smooth.
The mixture should hold peaks when you stick a spoon into it, similar to frosting or whipped cream. If it doesn't, add a bit more coconut flour to thicken it.
Transfer the mixture to a piping bag fitted with an open star tip (about ½ inch wide at the tip). Pipe into swirls about 3 inches wide on the prepared baking sheet. You should get about 18 mounds.
Bake 10 minutes, then remove from the oven and gently brush the melted butter over the swirls. Return to the oven and bake another 8 to 10 minutes, until golden brown. Serve warm.