Silky, cloud-like cauliflower stands in for a starchy mash here, steamed until fork-tender and blended until impossibly smooth. Garlic gets gently infused into olive oil until golden and fragrant, then whipped straight into the puree along with rich, full-fat coconut milk for that velvety, spoonable texture. Fresh thyme and rosemary add an herby lift, while a touch of turmeric gives the whole dish a warm, golden hue. Finished with a scatter of chives and a final drizzle of olive oil, this comes together fast and tastes indulgent without any heaviness. It's a comforting side that fits beautifully into a vegan spread, whether you're serving it alongside a holiday roast alternative or just want a lighter take on classic mashed potatoes. Simple pantry staples and one blender do all the work here, so it's as easy as it is impressive.
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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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