For anyone that spends a lot of their time on food blogs (a.k.a me) this recipe shouldn’t be anything revolutionary. I’ve seen mashed cauliflower parading around as mashed potatoes for a long time. I just added a couple things here and there to tweak the recipe and make it a bit creamier (and whole 30 friendly!) If these are new to you – you’re welcome. Mashed cauliflower is a great way to a) trick yourself into thinking you’re getting a creamy, carby, comfort food b) sneak more veggies and fiber into your diet!

Also I wanted to post these separate from the curry they will be paired with tomorrow. (Oh snap! You see what I did there? Antici – …. pation. Spoiler alert: It’s amazing.)

Who doesn’t adore a nice warm bowl of mashed potatoes?

So simple to make too!


  • 1 large head of cauliflower
  • 1/4 cup full fat coconut milk
  • 1 T minced garlic
  • chives for garnish
  1. Steam your cauliflower. What I do is cut up the head into little florets and throw them in a pot. Then add 1/4 cup (just enough to cover the bottom of the pan) of water and throw a lid on it. Let it sit under low heat. It’s done when you can stab the cauliflower easily. (About 10-15 minutes)
  2. If you want a more robust flavor you can just as easily bake the cauliflower in the oven and drizzle with olive oil – very tasty and smells delish!
  3. Throw the florets in the food processor. Most recipes will tell you to drain the water – this is up to you. Yes the finished product will be a bit runnier but when you steam veggies guess where all the nutrients go? In the water. You can also add coconut flour to thicken it up!
  4. Add the coconut milk and garlic and process that sucker!
  5. Top with chives and have your guilt free indulgence 🙂