AIP Friendly Turmeric-Ginger Mashed Cauliflower
Creamy, golden, and fragrant with warm spice, this mashed cauliflower is the kind of comfort food that doesn't ask you to compromise a thing. A whole head of cauliflower is steamed until completely tender, then blended with full-fat coconut milk and coconut oil into something luxuriously smooth — no dairy, no nightshades, no grains anywhere in sight. Fresh ginger and garlic are gently bloomed in coconut oil first, which coaxes out their flavor without any harsh heat, and ground turmeric gives the finished mash that gorgeous deep-gold color. The autoimmune protocol can make creamy side dishes feel like a distant memory, but this one genuinely delivers on texture and richness using only compliant whole-food ingredients. It comes together in about 20 minutes and serves four, making it an easy weeknight addition or a standout dish for a bigger spread. A scatter of fresh chives on top adds a little color and a mild onion note that ties everything together beautifully.
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lb), cut into florets
- ½ cup full-fat coconut milk
- 2 tbsp coconut oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 2 cloves garlic, minced
- ¾ tsp fine sea salt, plus more to taste
For serving
- 1–2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Set a steamer basket in a large pot and add 1 inch of water. Bring to a boil over high heat, then add the cauliflower florets. Cover and steam until completely tender and a fork slides through the thickest pieces with no resistance, 12–15 minutes.
- 2
While the cauliflower steams, warm the coconut oil in a small saucepan over medium-low heat. Add the garlic and ginger and cook, stirring frequently, until fragrant and softened but not browned, about 2 minutes. Watch closely — garlic can color quickly at this stage.
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