Steamed cauliflower gets blitzed into a silky, thick mash that holds its shape on a spoon, no starchy fillers needed to get there. The color and warmth come from fresh grated ginger and ground turmeric bloomed in coconut oil with garlic, then loosened with rich coconut milk before everything hits the food processor. It's got all the comfort of a classic mash with a golden hue and a little heat from the ginger, finished with a scatter of fresh chives for brightness. Simple pantry staples and one pot for the aromatics keep the whole thing easy on a weeknight. This one's a natural fit for a Paleo table, whether you're serving it alongside roasted meats or eating it straight from the bowl with a spoon.
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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.
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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