Steamed cauliflower gets blitzed with rich coconut cream and olive oil until it turns into a silky, ultra-smooth mash with all the comfort of the real thing, no potatoes required. Garlic powder and a touch of black pepper keep the base savory and well-seasoned, while the real showstopper happens in a hot skillet: thin shallot rings fried until deeply golden and crisp, joined by fresh rosemary sprigs that turn brittle and fragrant in the same pan. Everything gets piled on top of the warm mash, then finished with a drizzle of that rosemary-infused oil and a scatter of flaky salt for crunch in every bite. It's an easy side dish that still feels special enough for a holiday table or a Sunday roast. This one's a great fit for a Whole30 spread, delivering big texture and flavor without straying from whole-food ingredients.
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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 for 12–15 minutes, until completely tender when pierced with a fork and no resistance remains at the core.
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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