Low Iodine Coconut Cream Mashed Cauliflower
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lb), cut into florets
- ½ cup full-fat coconut milk
- ¼ cup coconut cream
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- ¼ tsp ground turmeric
- ¾ tsp fine sea salt, plus more to taste
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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.
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