Steamed cauliflower gets blitzed into a silky, whipped-smooth mash that's every bit as luxurious as the classic potato version, with none of the grainy texture you might expect. Garlic bloomed in olive oil with smoked paprika and a hint of cayenne builds serious depth before it all goes into the food processor, and rich coconut milk brings the mash to a velvety, cloud-like finish. A dusting of smoked paprika and a scatter of fresh chives on top add color and a little bite right before serving. It comes together in one pot and one processor, so cleanup is as easy as the technique. This one's a genuinely satisfying side for a dairy free table, whether it's landing next to roasted chicken or a weeknight sheet-pan dinner.
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Fill a large pot with 1 inch of water and set a steamer basket inside. Bring the water to a boil over high heat. Add the cauliflower florets to the basket, cover, and steam for 12–14 minutes, until completely tender when pierced with a fork with no resistance.
While the cauliflower steams, heat 1 tbsp of the olive oil in a small skillet over medium-low heat. Add the garlic and cook, stirring frequently, for 1–2 minutes, until fragrant and just beginning to turn golden at the edges — watch closely, as it can brown quickly. Add the smoked paprika and cayenne, if using, and stir for 30 seconds until the spices are fragrant and evenly coated in the oil. Remove from heat.
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