AIP Friendly Garlic-Herb Mashed Cauliflower
Creamy, fragrant, and surprisingly indulgent, this mashed cauliflower is the kind of comfort food that makes you forget you're eating something squeaky clean. Steaming the cauliflower until completely tender and then blending it with full-fat coconut milk and garlic-infused olive oil produces a silky, luxurious texture that rivals anything made with butter or cream. The trick of gently warming smashed garlic cloves in olive oil before discarding them is a smart move — you get all that mellow, golden flavor without any of the harsh raw bite. Fresh rosemary, thyme, and a pinch of turmeric round everything out with earthy, aromatic depth that feels genuinely satisfying rather than like a compromise. This kind of recipe can be tricky to pull off without reaching for dairy or nightshade-based seasonings, but every ingredient here stays firmly within autoimmune protocol guidelines. It serves four and comes together with minimal fuss, making it a reliable weeknight side or an elegant addition to a bigger spread. Finish it with sliced chives and a drizzle of good olive oil and it looks as impressive as it tastes.
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lb), cut into florets
- 3 tbsp olive oil
- 4 cloves garlic, peeled and smashed
- ⅓ cup full-fat coconut milk
- 1 tsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
- 1–2 tsp 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. Drain and transfer the florets to a colander; shake off as much moisture as possible.
- 2
While the cauliflower steams, warm the olive oil and smashed garlic cloves together in a small saucepan over medium-low heat until the garlic is golden and fragrant, about 5–6 minutes, watching closely so the garlic does not burn. Remove from the heat and discard the garlic cloves, reserving the infused oil.
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