Steamed cauliflower gets whipped into an impossibly silky mash here, with garlic cloves slow-cooked in olive oil until soft and golden before they're blended right in for deep, mellow sweetness. Full-fat coconut cream gives the puree its lush, velvety body, while fresh chives, parsley, and thyme keep it bright and herby rather than heavy. A pulse of onion powder rounds out the savory notes, so every spoonful tastes rich without any single flavor overpowering the rest. Finished with a drizzle of good olive oil and a scatter of extra chives, it looks like a special-occasion side but comes together with a food processor and a steamer basket. This one's a genuinely great fit for a plant-based table, whether it's standing in for potatoes at a holiday spread or rounding out a weeknight dinner. Serve it immediately while it's warm and glossy — it holds its creamy texture beautifully straight from the bowl.
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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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