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Mashed Potatoes are creamy, comforting, delicious… and can be a bullet train to CrankyTown, thanks to their direct route over the craggy heights of Insulin Spike Peak. But bow your head in gratitude to the cauliflower. (What a friend we have in cauliflower!)
Mashed with some coconut milk, coconut oil, and chives, humble cauliflower provides all the texture and comfort of mashed spuds, without the trip into dangerous territory. This is the recipe from Well Fed: Paleo Recipes For People Who Love To Eat.
Serves 2-4 | Prep 10 minutes | Cook 5 minutes | Whole30 compliant
I use frozen cauliflower in this recipe for convenience, but if you prefer, you can use fresh. Just steam until it’s very tender and proceed with the rest of the recipe.
1 bag (16 ounces) frozen cauliflower florets
1 garlic clove, crushed (about 1 teaspoon)
1 1/2 tablespoons coconut oil
1/2 cup coconut milk
salt and black pepper, to taste
1 tablespoon plus 2 teaspoons dried chopped chives
Cook the cauliflower according to the package directions until it’s very soft, but not waterlogged.
In a microwave-safe bowl or small saucepan, heat the garlic, coconut oil, coconut milk, salt, and pepper, about 1 minute.
Meanwhile, purée the cauliflower in the bowl of a food processor, scraping down the sides. Add the coconut milk to the processor, along with 1 tablespoon of chives. Process about 10 seconds. Taste and adjust seasonings. Sprinkle with remaining chives before serving.