Creamy Coconut-Cauliflower Mash with Green Onions
A luxurious, dairy-free mash made with cauliflower and coconut milk, offering a comforting base that supports digestion. This vegetarian recipe (whole30), ready in about 32 minutes, pairs cauliflower, full-fat coconut milk, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large head (16 oz, broken into florets) cauliflower
- 1/4 cup full-fat coconut milk
- 1 tbsp extra-virgin olive oil
- 3 (finely sliced, white and green parts) green onions
- 1/2 tsp sea salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Steam cauliflower florets for 12-15 minutes until fork-tender. Drain well and transfer to a food processor.
- Step 2: Add coconut milk, olive oil, 1/4 tsp salt, and 1/8 tsp pepper to the food processor. Blend until smooth, scraping down sides as needed.
- Step 3: Return mixture to the pot and heat over low heat for 2 minutes, stirring constantly until creamy and warm. Stir in green onions and remaining salt and pepper. Adjust seasoning and serve immediately.
