This creamy mashed cauliflower is comfort food without the heaviness, and it comes together with just a handful of real, simple ingredients. Steaming the florets alongside whole garlic cloves means the garlic turns soft and mellow, ready to blend right into the mash instead of standing apart as a separate flavor. A food processor does the heavy lifting here, whipping the cauliflower with rich coconut milk and ghee until it's silky smooth with zero lumps. Salt and pepper bring it into balance, and a scatter of fresh chives on top adds color and a little bite. It's a satisfying stand-in for classic mashed potatoes, and it slots easily into a Whole30 plate alongside roasted meats or a big pile of greens. Simple, creamy, and endlessly repeatable on busy weeknights.
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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.
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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