Paleo Crispy Rosemary Mashed Cauliflower
Creamy, fragrant, and finished with a golden crunch, this cauliflower mash is the kind of comfort food that makes you forget you're eating something genuinely wholesome. Full-fat coconut cream stands in for butter and dairy, blending with steamed cauliflower until the texture is impossibly smooth — think thick, velvety mashed potatoes without a single grain or legume in sight. The real magic happens in the skillet, where shallot rings slowly turn deep golden and crisp while fresh rosemary sprig fry up into something almost addictively fragrant. That rosemary-infused oil gets drizzled right over the finished bowl, tying every element together in the most satisfying way. It serves four and comes together with straightforward steps, making it an easy win for a weeknight side or a showstopper at a dinner party. Every ingredient here is clean and unprocessed, so there's no label-reading stress — just real food that happens to taste incredible.
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Learn more →Ingredients
4 servings
For the mash
- 1 large head cauliflower (about 2 lb), cut into florets
- ⅓ cup full-fat coconut cream
- 2 tbsp olive oil
- ½ tsp garlic powder
- ¾ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
For the crispy rosemary topping
- 3 tbsp olive oil
- 2 shallots, thinly sliced into rings
- 3 sprigs fresh rosemary
- 1 pinch flaky sea salt
Instructions
- 1
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 for 12–15 minutes, until completely tender when pierced with a fork and no resistance remains at the core.
- 2
Transfer the steamed cauliflower to a blender or food processor. Add the coconut cream, 2 tbsp olive oil, garlic powder, fine sea salt, and black pepper. Blend on high for 60–90 seconds, until completely smooth and the texture resembles thick mashed potatoes. Taste and adjust salt. Keep warm.
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