Steamed cauliflower gets blitzed into a silky, whipped mash, with garlic-infused olive oil bringing deep, roasted flavor and full-fat coconut milk lending real richness and body. Fresh thyme and rosemary add an herby lift, while a pinch of turmeric gives the whole thing a warm golden hue that makes it look every bit as good as classic mashed potatoes. It comes together in one blender, no cream or butter required to get that lush, spoonable texture. Finished with sliced chives and a drizzle of olive oil, it's a comforting side that fits right into a dairy free spread, whether you're serving it alongside roasted chicken or a holiday roast. Simple, fragrant, and satisfying enough to make you forget it's a vegetable in disguise.
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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.
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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