Eosinophilic Esophagitis Friendly Paleo Smoky Paprika Mashed Cauliflower
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lb), cut into florets
- 3 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- ⅓ cup full-fat coconut milk
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
- ¼ tsp smoked paprika, for dusting (optional)
Instructions
- 1
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.
- 2
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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