cauliflower mash

Serves 2

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

  • 1 head cauliflower, cut into florets (about 4 cups)
  • 2 cloves garlic, minced
  • ½ cup coconut cream
  • 2 tablespoons ghee or clarified butter
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup chicken broth
  • 1 tablespoon minced fresh parsley

This may be the most versatile recipe ever. It’s a lighter substitute for mashed potatoes, and has dozens of variations to match nearly any style of cuisine. Add more chicken broth if you like it extra creamy, or keep the chicken broth to just a tablespoon or so if you prefer it really thick. Try topping with crumbled Whole30-compliant bacon or crispy prosciutto; add a blend of fresh herbs like rosemary, oregano, and thyme; kick it up a notch with 2 tablespoons of grated, peeled fresh horseradish root or 1 teaspoon chili powder; add a dollop of whole grain mustard (perfect alongside pork); or stir in shredded cabbage and kale sautéed in clarified butter or ghee.

Bring 2 cups of water to a boil in a large pot over medium-high heat. Add the cauliflower florets and garlic and simmer until the florets are fork-tender, about 15 minutes.

Drain the cauliflower and transfer to a food processor. Add the coconut cream, ghee, salt, and pepper and pulse until the cauliflower begins to turn smooth in consistency. Add the chicken broth one tablespoon at a time, pulsing to mix, until the desired consistency is achieved. Add the parsley and continue blending until completely smooth. Serve warm.

Make It a Meal: This dish goes well with anything. Seriously, anything. But if you made us pick a few favorites, we’d say Braised Beef Brisket, Chicken Meatballs, Halibut with Citrus-Ginger Glaze, and Walnut-Crusted Pork Tenderloin.

✪Mashing You can use a variety of tools for this dish, depending on how you prefer the texture of your mash. If you prefer a silky smooth mash, the food processor is a must. If you like it really chunky, use a hand tool (like a potato masher or large kitchen fork) instead. If you like your mash somewhere in between, try using an immersion blender.