This mash gets its silky texture from steamed cauliflower blitzed until completely smooth, with golden, oil-softened garlic melted right into the base for deep, mellow flavor. Coconut cream adds the richness that makes this taste like a proper indulgent side, while fresh chives, parsley, and thyme keep it bright and herby throughout. A drizzle of good olive oil and a scatter of extra chives at the end finish it off with a little shine. It's a great low-carb stand-in for classic mashed potatoes, and it fits easily into a dairy free spread without missing a beat. Serve it warm alongside roasted meats or a hearty vegetable dish for a comforting, creamy addition to the table.
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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 until completely tender and a fork slides through the thickest pieces with no resistance, 12–15 minutes.
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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