Whole 30 Mashed Cauliflower with Chives

Total time25 min

Prep time10 min

Cook time15 min

This creamy mash swaps rice or potatoes for a full head of cauliflower, steamed alongside whole garlic cloves until it's fork-tender and ready to blend. Warm coconut milk and olive oil bring a silky, rich body to the mash, while a hit of turmeric gives it a subtle golden hue. A food processor does the real work here, whipping everything into a smooth, lump-free puree in under two minutes. A quick pulse of fresh lemon juice at the end brightens the whole bowl before it's finished with a generous scatter of sliced chives. It's a simple, whole-food side that comes together with pantry staples and fits neatly into a Whole30 spread alongside roasted meats or a big veggie-packed plate.

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Ingredients

4 servings

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