Steamed until fork-tender, then blended with garlic until silky smooth, this mashed cauliflower is the ultimate stand-in for a classic comfort side. The cauliflower breaks down into a cloud-like, velvety puree that holds its own against any hearty main, while sautéed garlic brings a deep, savory backbone to every bite. A scatter of fresh chives on top adds a pop of color and a mild onion bite that keeps things bright. It's naturally low-carb and packed with real, whole-food flavor, coming together in under twenty minutes with just a steamer basket and a food processor. This one's a reliable side to keep on rotation for a Paleo table, whether you're serving it alongside roasted chicken or a weeknight steak.
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Fill a large pot with 1 inch of water and bring to a boil over high heat. Set a steamer basket inside, add the cauliflower florets, cover, and steam until completely tender and easily pierced with a fork, 12–14 minutes.
While the cauliflower steams, melt the butter in a small skillet over medium-low heat. Add the garlic and cook, stirring, until fragrant and just softened, about 1–2 minutes. Remove from heat.
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