Creamy Coconut Cauliflower Mash
Over the past week I’ve eaten 5 heads of cauliflower, 10 cloves of garlic, and 1 carton of So Delicious Coconut Milk. All in all, I would say this has been a great seven days. 😉
And I attribute all of this cauliflower, garlic, coconut milk ingesting to my new FAVORITE side dish, a WhatRunsLori Creamy Coconut Cauliflower Mash recipe.
I just cannot get enough of this low-carb, totally Paleo, out of this world replica of some solid mashed potatoes… but with cauliflower. If you didn’t tell people, they wouldn’t know they’re eating veggies galore.
My second Savory entry to the So Delicious and Go Dairy Free Snackable Recipe Contest and new stable dish!
As most of my recipes are lately, this one is no exception to being super easy, super healthy, and super delicious. Make this and keep your taste buds and loved ones happy.
Although the recipe directions look long, it’s simply just steam, fry, blend, EAT. It doesn’t really get much easier than that.
Creamy Coconut Cauliflower Mash
- 1 head cauliflower
- 2 cloves garlic, roughly chopped
- 2 tbsp fresh rosemary (may use dried), roughly chopped
- 2 tbsp olive or coconut oil or ghee
- 1/4 cup So Delicious Coconut Milk
- 1/4 cup coconut flakes or shredded, unsweetened coconut
Directions:
Place whole head of cauliflower into a large pot filled 1/4 of the way with water. Steam, covered on high heat for 10-15 minutes or until cauliflower is soft when poked with a fork.
While cauliflower is steaming, place 1 tbsp olive or coconut oil into a small frying pan on medium-high heat and let heat until oil is hot, 1-2 minutes. Add in garlic and rosemary, frying until garlic becomes golden brown – stirring constantly so the garlic does not burn. Set aside in a small, separate bowl.
Place coconut flakes or shredded, unsweetened coconut into the pan used for frying garlic. Toss gently on medium-high heat until coconut toasts golden brown. You may clean out the pan first or keep some of the garlic, oil goodness for extra flavor. Set aside.
Remove cauliflower from pot and place into a large bowl or onto a cutting board. Take half of the cauliflower and place into a food processor, along with the coconut milk, garlic/rosemary, remaining 1 tbsp oil, salt and pepper. Pulse to process until cauliflower is mostly smooth.
Add in remaining cauliflower, pulsing to combine all ingredients (except toasted coconut flakes), stopping frequently to stir or press down parts of cauliflower that are not processing.
Continue until you have incorporated all ingredients and have reached desired consistency. I like mine mostly smooth with some chunks of cauliflower, but feel free to puree until completely smooth.
Taste and adjust salt, pepper, or add in more coconut milk, if needed for mixing. Just be careful not to add too much coconut milk too quickly.
Toss in toasted coconut flakes, stirring to combine. Serve immediately.
This dish reheats very well so feel free to make several batches to have on hand for leftovers!
What’s your favorite side dish?
