Whole 30 Garlic-Herb Mashed Cauliflower

Total time30 min

Prep time10 min

Cook time20 min

Steamed cauliflower florets get blended into a silky, whipped mash, with garlic-infused olive oil and full-fat coconut milk taking the place of a heavy cream base for that same rich, spoonable texture. Fresh thyme and rosemary bring an earthy, herbaceous depth, while a touch of turmeric gives the whole bowl a warm golden hue. It's finished with a scatter of chives and a final drizzle of olive oil, so every bite lands somewhere between creamy and bright. The whole thing comes together with a quick steam-and-blend method, no dairy, no grains, and no fuss required. This is a genuinely solid pick for a Whole30 table, whether it's sitting next to a weeknight protein or anchoring a holiday spread.

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Ingredients

4 servings

1 large head cauliflower (about 2 lb), cut into florets
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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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