Low Iodine Mashed Cauliflower with Chives
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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