Steamed cauliflower and garlic get whipped in the food processor until silky smooth, with warm coconut milk and olive oil folded in for a rich, velvety texture that rivals classic mashed potatoes. A touch of turmeric brings a golden hue and subtle earthiness, while a squeeze of fresh lemon juice keeps everything bright. Fresh chives scattered over the top add color and a mild onion bite in every bite. It comes together quickly with simple, whole-food ingredients and no processed shortcuts, making it an easy side to pull off on a busy weeknight or serve alongside a holiday roast. This creamy, comforting mash is a great fit for a Paleo 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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