Steamed cauliflower and garlic get whipped in the food processor until velvety smooth, with warm coconut milk and olive oil folding in for a rich, creamy body that rivals any classic mash. A touch of turmeric gives it a subtle golden hue, while a bright squeeze of lemon juice keeps the flavor lively instead of flat. Fresh chives scattered over the top add color and a mild, savory bite that plays perfectly against the creaminess underneath. The whole thing comes together in one pot and one food processor, so cleanup is as easy as the process itself. It's a comforting, low-carb side that spoons up just like traditional mashed potatoes, and it's a great pick for a dairy free dinner table.
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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.
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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