Steamed cauliflower gets blitzed into a silky, whipped-smooth mash that stands in beautifully for the classic potato version, no starchy filler required. Garlic bloomed in olive oil with smoked paprika and a hint of cayenne builds real depth before it ever hits the blender, and a splash of full-fat coconut milk gives the whole thing a rich, velvety finish without dairy anywhere in sight. A dusting of extra smoked paprika and a scatter of fresh chives on top turns this into something you'd actually want to serve at the table, not just sneak in as a side. It's simple, whole-food ingredients doing all the work, which makes this an easy win for a Whole30 plate. Smoky, creamy, and satisfying enough to make you forget mashed potatoes were ever the standard.
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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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