Paleo Whole30 Mashed Cauliflower

Total time25 min

Prep time10 min

Cook time15 min

This creamy mashed cauliflower proves you don't need potatoes to get that comforting, scoop-it-with-a-spoon side dish everyone loves. Tender cauliflower florets are steamed until fork-soft, then blitzed in the food processor with rich ghee and warm chicken broth until impossibly silky and smooth. Garlic powder, salt, and black pepper round out the flavor without any fuss, and a scattering of fresh chives on top adds a bright, savory finish. It's got all the velvety texture of a classic mash, minus the starch, making it a natural fit for a Paleo plate. Serve it alongside roasted meats or a weeknight sheet-pan dinner and it disappears fast.

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Ingredients

4 servings

1 large head cauliflower (about 2 lb), cut into florets
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2 tbsp ghee
¼ cup chicken broth
½ tsp garlic powder
½ tsp salt, plus more to taste
¼ tsp black pepper

For serving

1 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Fill a large pot with about 1 inch of water and bring to a boil over high heat. Add the cauliflower florets, cover, and steam until completely tender and easily pierced with a fork, 12–14 minutes.
2
Drain the cauliflower in a colander and let it sit for 2 minutes, shaking the colander once or twice, until most of the surface steam has escaped.

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