Rich and Creamy Mashed Cauliflower
Basic mashed cauliflower recipe that’s Whole30, Paleo & Keto. Use fresh, frozen, or cauliflower rice. Can be made in the microwave without a food processor!
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Sides
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 head of cauliflower, cut into florets (or the equivalent of frozen florets, about 4 cups)
- 3 cloves garlic, quartered
- 1 can of coconut milk, refrigerated overnight
- 2 Tbsp butter (or ghee)
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp dried parsley
Instructions
- Fill a large stock pot halfway with water and bring to a boil.
- Add cauliflower florets and garlic and boil until the cauliflower is fork-tender, about 10-15 min. Add additional water, if necessary, so the cauliflower is completely submerged.
- Drain the cauliflower.
- Pull the coconut milk from the refrigerator and turn it upside down. Use a can opener to open the can and pour out the clear water from the can. IMPORTANT: If your liquid is not clear, the coconut did not solidify properly. Either it wasn’t refrigerated long enough, or your coconut milk didn’t contain coconut, or you have a bad can (please see the post for additional information on this and the notes section to fix the recipe.
- In the same pot, melt the butter (or ghee) and the solid coconut milk with the salt, pepper and parsley.
- Add the drained cauliflower and garlic to the pot and using an immersion blender, pulse until it’s reached your desired consistency.
- Serve warm.
Notes
If your liquid was not clear when you drained your coconut milk, and it was white instead – or some clear with large milky white streaks – don’t drain it. Mix the entire contents and measure out 1/2 cup. Add 1/4 to step 5 and add additional liquid, as desired, to achieve the creaminess you want.
Find it online: https://dontwastethecrumbs.com/rich-creamy-mashed-cauliflower/