Steamed cauliflower florets get whipped into a silky, cloud-like puree, with garlic bloomed in olive oil until fragrant and smoky paprika stirred right into the fat to bring out its deep, toasty flavor. Full-fat coconut milk blends in for a rich, velvety texture that rivals any traditional mash, and a touch of cayenne adds a gentle kick if you want it. The whole thing comes together in a food processor in under two minutes of blending, landing completely smooth with zero lumps. A final dusting of smoked paprika and a scatter of fresh chives make it look as good as it tastes on the table. It's a naturally plant-based side that fits effortlessly into a vegan spread, whether you're serving it alongside roasted veggies or a hearty grain bowl.
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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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