Paleo Mashed Cauliflower
Creamy, buttery, and deeply satisfying, this cauliflower mash is the kind of side dish that makes you forget you're eating something grain-free and dairy-free. A full head of cauliflower is steamed until completely tender alongside whole garlic cloves, then blended with ghee and full-fat coconut milk into a silky, luscious purée that rivals any classic potato mash. The trick is letting the florets dry out after draining — that extra two minutes makes a real difference in getting a thick, velvety texture rather than a watery one. Ghee brings that rich, buttery depth without any of the dairy proteins that fall outside ancestral eating guidelines, and the coconut milk adds just enough creaminess to pull everything together. A finish of fresh chives on top adds a little color and a mild oniony bite that makes the whole bowl look as good as it tastes. This recipe serves four and comes together with minimal effort, making it an easy weeknight staple or a crowd-pleasing addition to a bigger spread.
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lbs), cut into florets
- 3 cloves garlic, peeled
- 3 tbsp full-fat coconut milk
- 2 tbsp ghee
- ¾ tsp salt
- ¼ tsp black pepper
- 1–2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Add 1 inch of water to a large pot and bring to a boil over high heat. Place the cauliflower florets and garlic cloves in a steamer basket or directly in the pot, cover, and steam for 12–14 minutes, until the cauliflower is completely tender and a fork slides through the thickest floret with no resistance.
- 2
Drain the cauliflower and garlic in a colander and let them sit for 2 minutes, shaking once or twice, until most of the surface steam has escaped and the florets look dry on the outside.
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