Red Meat Allergy Friendly Paleo Crispy Rosemary Mashed Cauliflower
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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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