If you’re going to make one Paleo-friendly swap at your Thanksgiving table this year, this mashed cauliflower should be it! Creamy pureed cauliflower tastes just like mashed potatoes, but is so much healthier.
Best of all, this recipe is really easy. In fact, it’s even faster than mashed potatoes—the cauliflower boils in a snap, and you only need five other ingredients to bring it all together.
Start by setting cauliflower florets in a pot of water with garlic and black pepper. Don’t worry about mincing the garlic here—we're just using enough to infuse the garlicky taste into the cauliflower as we cook them.
Next, drain the pot and transfer the cauliflower to a food processor or blender. Add coconut milk, olive oil, and your favorite fresh herbs (we used thyme, rosemary, and sage), and blend until smooth. You could add a bit of sodium-free broth here if you need to thin out the consistency a bit.
To serve, drizzle with a bit of olive oil and garnish with more fresh herbs. Enjoy as a side dish any time of year!
Tips:
- You can swap the cauliflower florets for frozen riced cauliflower to help save on time. Just watch the amount of liquid you add so it doesn’t come out too watery.
- Be sure to use full fat coconut milk here for the creamiest cauliflower mash.
Want more Thanksgiving-ready side dishes? Try this butternut squash stuffing or sausage-stuffed acorn squash.
