"All I can say is, you’ve never had a cauliflower mash like this. The roasted garlic adds serious depth of flavor, the coconut milk provides a delectable creaminess, and the lemon juice delivers the brightness we often seek when we add sour cream to mashed potatoes. This is seriously vegetable side heaven, and I can’t wait for you to try it."-Casey Joy Garcia
Recipe excerpted from cookbook Fed & Fit: A 28 Day Food & Fitness Plan to Jump-Start Your Life with Over 175 Squeaky-Clean Paleo Recipes by Casey Joy Garcia
- 2 heads cauliflower, trimmed and cut into florets (about 6 cups)
- 1 Tablespoon salted butter
- 1 head roasted garlic
- Cream scooped from the top of 1 chilled (13½-ounce) can full-fat coconut milk (about ½ cup)
- 2 Tablespoons salted butter
- 1 Tablespoon fresh lemon juice
- 1 Teaspoon fine sea salt
- ¼ Teaspoon ground black pepper
- 1 Tablespoon chopped fresh chives, for garnish
Steam the cauliflower by using one of these two methods:
1.Microwave Option: Place the cauliflower in a microwave-safe bowl with ¼ cup water. Cover and microwave on high for 10 minutes until cooked through. Let cool slightly, then drain. Add the butter and toss to combine.
2.Stovetop Option: Melt the butter in a large frying pan or sauté pan over medium heat. When the butter is melted, add the riced cauliflower. Stir to incorporate, then cover the pan. Let it steam over medium-low heat for 12 to 15 minutes, until the cauliflower is cooked through.
Place the cooked cauliflower in a food processor bowl or large mixing bowl. Squeeze the roasted garlic from the cloves into the bowl, then add the rest of the ingredients, except the chives. Blend until smooth. Transfer to a serving bowl, garnish with the chives, and serve warm.