Anti Inflammatory Turmeric-Ginger Mashed Cauliflower
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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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