Cauliflower Mashers

Recipe makes 4 servings.
Approximate Cook Time: 45 minutes
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Votes: 18
Rating: 4.39
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11/2 head(s) cauliflower
3/4 cup(s) coconut milk, full fat
3 tablespoon(s) coconut oil
2/3 cup(s) chives, fresh
3 medium garlic clove(s)
2 teaspoon(s) rosemary, dried, or 1 sprig fresh rosemary
1 teaspoon(s) sea salt, to taste
1 teaspoon(s) black pepper, freshly ground, to taste


  1. Roughly chop the cauliflower, removing all leaves.
  2. Place in steamer and cook until it's easy to stick a fork in it (about 20 minutes).
  3. Mince the garlic and finely chop the chives. Saute the garlic, chives and rosemary in coconut oil until the garlic is light golden brown.
  4. Use a food processor or a masher to mash up the steamed cauliflower florets.
  5. Cook on medium low heat and mash with a masher while they're in the pot. Or if you have a submergible blender, use that to blend mixture while it's in the pot.
  6. Add sea salt and pepper to taste.
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  1. Meta

    Can you use something to replace the coconut milk?

  2. Chloe

    ^ Probably use coconut oil or maybe try something like almond milk? It wont be as thick though.
    Maybe an egg?

  3. PKHPaleo

    I put the cauliflower into my food processor after steaming and added all the herbs. After the mixture was smooth I just added the coconut milk right to my processor until it was fully integrated. The whole process took less time than expected so I only had to put it in a saucepan to reheat it when my chicken was fully done, otherwise it was still hot from steaming and ready to eat out of the food processor. My sprig of fresh rosemary was very large so I barely got the chives and garlic. I think next time I’ll go A Lot lighter on rosemary since it’s a strong herb.

    I really liked it and will make it again.

  4. Britni

    I didn’t have a masher but I used my vitamix when processing. Overall it turned out pretty well and has a nice creamy flavor! I bought a ton of cauliflower so I plan on making another batch.

  5. Susie

    I use greek yoghourt

  6. gdougherty

    Used whole milk instead of coconut here. We’re not going super paleo in our house and the heat is supposed to good things for cooking off the lactose. You’re only talking 5oz for a whole batch though. Wish we’d skipped the coconut oil on this one as the coconut dominated the cauliflower. Maybe something else like clarified butter as a substitution. Used to do a potato/parsnip mashed blend that was really good. That might work well here too.

  7. Missy

    Yes, replace or use just a little of the coconut…it can easily over power the califlower

  8. Donna

    Instead of using the oil to sauté the garlic and chives…I put the coconut milk in a sauce pan along with the garlic that I have made into a paste and heat together in order to infuse the garlic right into the milk. This not only imparts more garlic flavor, but saves the calories and the overpowering taste of coconut. The cauliflower and milk are done about the same time and go into the processor together. I add the salt and pepper and process. After it is smooth, I then add the chives for fresh flavor. Works for me :-)

  9. Kim

    Didn’t have chives…used dill and diced onions…very good!

  10. Dore

    How about using 2% unsweetened Soy Milk (GMO free)?

    • Neely

      Dore – Nope, sorry ;) I didn’t know they made 2% soy milk. What’s the 2%?

  11. Amy B

    I love potatoes so I was excited about this recipe! Unfortunately it tasted to much like coconut! What can I use instead?


    These were amazing. Even my husband and step-daughter, who both HATE cauliflower, loved these. They want to have them again soon!

  13. Rebecca

    2nd time I made these was much better. I sautéed garlic, & fresh rosemary in a little olive oil then added coconut milk. It was much less coconut-y than the original recipe

  14. Megan

    Mine turned out a little soupy! Not sure if I need to use less coconut milk next time or if I need to make sure the cauliflower is a bit more firm next time. Tastes good though and can’t wait to pair it with my salmon!

  15. Daniel

    if you dont mind the color change. Avocado insted of coconut milk is amaizing!

  16. Redd

    I tried this recipe and the coconut oil did overpower the dish. The next time I cooked this dish {Steamed Cauliflower in Chicken Broth} for another layer of flavor. In a spice grinder [small amount of rosemary, garlic powder, salt and pepper] for a better mix in with the cauliflower. Use the coconut milk for the smoother texture. Salt and pepper to taste.

    Looking forward to trying it with the avocados — I love avocados; don’t care about the color change.

    • Karen

      Sounds yummy!

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