Anti Inflammatory Paleo Garlic-Herb Mashed Cauliflower
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lb), cut into florets
- 4 cloves garlic, peeled
- ⅓ cup full-fat coconut cream
- 2 tbsp olive oil
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp fresh thyme leaves
- ¾ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper, freshly ground
- ¼ tsp onion powder
For serving
- extra olive oil, for drizzling (optional)
- fresh chives, finely chopped, for serving (optional)
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 until completely tender and a fork slides through the thickest pieces with no resistance, 12–15 minutes.
- 2
While the cauliflower steams, warm the olive oil in a small skillet over medium-low heat. Add the garlic cloves and cook, turning occasionally, until golden on all sides and soft enough to press flat with a spoon, about 8–10 minutes. Watch closely toward the end, as the garlic can brown quickly.
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