What do you do with the coconut water you pour off from the can?

You can save the coconut water for making homemade ice pops and popsicles! Since it’s mostly water, it will be icy when it freezes rather than creamy, so just keep that in mind. Or try it as the liquid component in your morning smoothies , replace part of the milk in baking, or add it to a soup like Zuppa Toscana .

Why is my cauliflower mash watery?

Make sure to drain the cauliflower well so that no extra water sneaks into the finished cauliflower mashed potatoes. Cauliflower can also retain extra water if it’s overcooked, so make sure to remove it from the heat and drain it as soon as it’s fork tender.

Why is my cauliflower mash grainy?

On the other hand, undercooked cauliflower tends to turn out grainy, so make sure you’re not removing it from the heat before it’s ready. I promise you’ll figure it out quickly!

Does this taste like coconut?

Not at all – it’s SO good. The coconut cream is fairly neutral, as long as you choose a brand with just coconut and water as the ingredients. Give it a try!

Perfect Creamy Cauliflower Mashed Potatoes

Cauliflower Mashed Potatoes

Stylish round white serving bowl filled with creamy mashed cauliflower, garnished with diced green onions. Spoons alongside ready to dig in. Text overlay Creamy Mashed Cauliflower.

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Make these creamy cauliflower mashed potatoes for an easy side dish that will convert even the cauliflower haters. Savory, rich, and oh so yummy, this low-carb side dish is Whole 30 compliant and so delicious!

Author: Tiffany
Prep Time: 5 minutes
Cook Time: 25 minutes
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
½ tsp pepper
2 tsp dried parsley

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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 minutes. 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 ½ cup. Add ¼ to step 5 and add additional liquid, as desired, to achieve the creaminess you want.
If you have extra mashed potatoes from cauliflower, store them in an airtight container in the refrigerator for up to 4 days. They reheat REALLY well and can easily be made ahead of time too!

Nutrition

Serving Size: 1 serving
Calories: 584

Find it online: https://dontwastethecrumbs.com/rich-creamy-mashed-cauliflower/