AIP Friendly Mashed Cauliflower with Chives
Creamy, cloud-like, and genuinely satisfying, this mashed cauliflower is the kind of comfort food that doesn't ask you to compromise on anything. A large head of cauliflower gets steamed until completely tender alongside whole garlic cloves, then blended with warm full-fat coconut milk and olive oil until the texture is impossibly smooth. A touch of turmeric adds a warm golden hue and subtle earthiness, while a squeeze of fresh lemon juice brightens the whole bowl right before serving. Traditional mashed potatoes are off the table on the autoimmune protocol, and dairy-laden substitutes are too — but this version sidesteps both without feeling like a consolation prize. The coconut milk brings the richness you'd expect from butter and cream, and processing everything together in a food processor means you get a lump-free result every time. Finished with a scatter of fresh chives, it looks polished enough for a dinner party but comes together in well under 30 minutes. Serves four, and honestly, you might want to double it.
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lb), cut into florets
- ⅓ cup full-fat coconut milk
- 2 tbsp olive oil
- 2 cloves garlic, peeled
- ¾ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
- 3 tbsp fresh chives, thinly sliced
- 1 tsp fresh lemon juice
Instructions
- 1
Add 1 inch of water to a large pot and bring to a boil over high heat. Place the cauliflower florets and garlic cloves in a steamer basket or directly in the pot, cover tightly, and steam for 12–14 minutes, until the cauliflower is completely tender and a fork slides through the thickest floret with no resistance.
- 2
While the cauliflower steams, warm the coconut milk and olive oil together in a small saucepan over low heat for 2–3 minutes, until the coconut milk is fluid and the mixture is just steaming — do not boil.
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