Paleo Garlic-Herb Mashed Cauliflower
Creamy, garlicky, and loaded with fresh herbs, this cauliflower mash is the kind of comfort food that makes you forget you're not eating a bowl of buttery potatoes. A large head of cauliflower gets steamed until completely tender, then blended with slow-cooked golden garlic, full-fat coconut cream, and olive oil until the texture is impossibly smooth and rich. The coconut cream is the secret weapon here — it adds the luscious body you'd normally get from dairy, without any of it. Fresh chives, flat-leaf parsley, and thyme get pulsed in at the end so every bite has bright, herby flavor running through it. It comes together in about 25 minutes and serves four, making it an easy weeknight side or a crowd-pleasing addition to a bigger spread. A finishing drizzle of olive oil and a scatter of extra chives takes it from simple to genuinely impressive on the table.
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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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