EGG-FREE, NIGHTSHADE-FREE, NUT-FREE, VEGETARIAN
This creamy mashed cauliflower has become a holiday staple in our home because it can be served alongside a variety of dishes. It has a smooth and velvety consistency that everyone loves, and I always get requests to share the recipe—especially when people find out it’s made from cauliflower.
Makes 4 servings
Prep time: 10 minutes
Cooking time: less than 10 minutes
1 head cauliflower, cut into small florets
2½ tablespoons coconut oil or ghee
2 garlic cloves, chopped
3 tablespoons canned full-fat coconut milk
½ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
1 teaspoon chopped fresh chives, for garnish
1. Bring a large pot of water to a boil. Add the cauliflower and cook until soft, 6 to 8 minutes. Drain the cauliflower and pat it dry with a paper towel.
2. Meanwhile, in a small skillet, melt ½ tablespoon of the coconut oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Remove the skillet from the heat.
3. Place the cauliflower, garlic, remaining 2 tablespoons coconut oil, the coconut milk, salt, and pepper in a food processor and process until smooth.
4. Transfer to a serving dish and garnish with the chives. Serve warm.