Paleo Balsamic-Thyme Mashed Cauliflower
Creamy, velvety mashed cauliflower gets a serious upgrade here, swapping out the usual butter and cream for full-fat coconut milk and olive oil — and the result is every bit as luxurious as the classic. Steaming the florets until completely tender, then letting them drain and release excess steam, is the key move that keeps the final mash thick and silky rather than watery. A quick balsamic reduction with fresh thyme transforms into a glossy, tangy drizzle that makes the whole bowl look and taste like something from a restaurant menu. The combination of earthy thyme and sweet-tart balsamic against that rich, smooth base is genuinely addictive. Everything on the ingredient list is grain-free, dairy-free, and built from whole foods, so there's no need to scrutinize labels or make substitutions — it just works. This recipe serves four and comes together in under 30 minutes, making it an easy weeknight side or an impressive addition to a dinner spread.
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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
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For the balsamic-thyme drizzle
- 3 tbsp balsamic vinegar
- 1 tsp fresh thyme leaves
- 1 tsp olive oil
For serving
- fresh thyme sprigs, for serving (optional)
Instructions
- 1
Fill a large pot with 1 inch of water and bring to a boil over high heat. Add the cauliflower florets, cover, and steam until completely tender and easily pierced with a fork, about 12–15 minutes.
- 2
While the cauliflower steams, combine the balsamic vinegar and 1 tsp olive oil in a small saucepan over medium heat. Cook, stirring occasionally, until the vinegar reduces by about half and coats the back of a spoon, 4–5 minutes. Remove from heat and stir in the thyme leaves. Set aside.
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