Steamed cauliflower florets get blitzed with creamy coconut milk and olive oil until they turn into a silky, whipped mash with all the comfort of the classic side and none of the heaviness. A quick balsamic reduction, simmered down with fresh thyme until it's glossy and spoon-coating, gets drizzled over the top for a hit of tangy, savory depth that balances the richness underneath. It's a simple two-part recipe — mash, then drizzle — but the contrast of creamy and sharp makes it taste far more restaurant-worthy than the effort suggests. Finished with a few fresh thyme sprigs, it looks as good as it tastes on the table. This one fits neatly into a Whole30 kitchen and makes a great stand-in anywhere you'd normally reach for mashed potatoes.
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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.
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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