Preheat the oven to 350°F. Heat 2-3 quarts of water in soup pot (enough to cover the cauliflower) While water is heating, in sauté pan heat onion and garlic in coconut oil, ghee or butter. When onions are transparent, and water is boiling, add onions, garlic and cauliflower to the pot of water. While saute’ing, put cauliflower in boiling water. Drain well into cauliflower mixture into strainer (watch out for steam) and in a bowl, mash the cauliflower, onion and garlic with a potato masher in the same pot. Add thyme, sea salt, black pepper, coconut milk and 4 slices of bacon and/or tomatoes, broken into bite size pieces, to the cauliflower mash and stir to combine well. Pour the mixture into an 8x8 glass baking dish. Top with remaining 2 slices of bacon, broken into bite size pieces, and sliced green onion. Bake uncovered for 30-35 minutes, until bubbling and starting to brown on top. Let cool for 5 minutes and serve.