Interstitial Cystitis Friendly Coconut Cream Mashed Cauliflower

Total time30 min

Prep time10 min

Cook time20 min

Interstitial Cystitis Friendly Coconut Cream Mashed Cauliflower

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 large head cauliflower (about 2 lb), cut into florets
½ cup full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.A Taste of Thai Coconut Milk 13.5 Oz Thai Kitchen Coconut Milk Unsweetened
Kroger Thai Inspirations Premium Coconut Milk
Blue Dragon Unsweetened Coconut Milk 13.5 fl oz
See all
¼ cup coconut cream
2 tbsp coconut oil
3 cloves garlic, minced
¼ tsp ground turmeric
Ingredient note
Turmeric can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid turmeric, please tap it and change its rating to Red.
¾ tsp fine sea salt, plus more to taste

For serving

2 tbsp fresh chives, thinly sliced (optional)
1–2 tsp extra-virgin olive oil, for drizzling (optional)

Instructions

1
Fill a large pot with 1 inch of water and bring to a boil over high heat. Set a steamer basket inside, add the cauliflower florets, cover, and steam until completely tender and a fork slides through the thickest pieces with no resistance, 12–15 minutes.
2
While the cauliflower steams, warm the coconut oil in a small saucepan over medium-low heat. Add the garlic and cook, stirring frequently, until fragrant and just softened, about 1–2 minutes. Watch closely — minced garlic can brown quickly. Remove from heat and stir in the turmeric.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!