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Fluffy Paleo Cauliflower Mash: Easy Whole30 Thanksgiving Side

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This fluffy paleo cauliflower mash is a light, velvety, and comforting alternative to traditional mashed potatoes. It’s quick to make, Whole30 compliant, and perfect for Thanksgiving or any cozy dinner.

Ingredients

Scale
  • 1 large head of cauliflower (about 2 lbs / 900g), cut into florets
  • 2–3 cloves garlic, peeled
  • 2 tablespoons coconut cream (or full-fat coconut milk)
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon nutritional yeast (optional)
  • 1–2 tablespoons chopped fresh chives or parsley (optional, for garnish)
  • Roasted garlic (optional, swap for raw garlic for deeper flavor)
  • Ghee (optional, substitute for olive oil for paleo-friendly option)
  • Unsweetened almond milk (optional, if you don’t have coconut cream)
  • Fresh thyme or rosemary (optional, add a pinch for flavor)
  • Cauliflower rice (optional, can use frozen, pre-riced cauliflower)
  • Coconut cream can be replaced with cashew cream (optional)
  • Avocado oil (optional, substitute for olive oil)
  • Skip nutritional yeast if desired

Instructions

  1. Remove the leaves and core from the cauliflower. Break into small florets for even cooking. Rinse thoroughly and shake off excess water.
  2. Place florets and garlic cloves in a steamer basket over boiling water. Cover and steam for 10-12 minutes until very tender.
  3. Carefully remove cauliflower and garlic from the steamer. Let them sit for a minute to release extra steam. Blot with a clean kitchen towel if needed.
  4. Add steamed cauliflower and garlic to a food processor or blender. Add coconut cream, olive oil, sea salt, and black pepper. Process for 1-2 minutes until silky smooth. Scrape down sides as needed.
  5. Taste and adjust seasoning. Add nutritional yeast if desired and pulse again. Toss in fresh herbs and blend briefly.
  6. If mash is too thick, add a splash of coconut milk or almond milk. If too thin, let it sit uncovered for a few minutes to thicken.
  7. Spoon the mash into a serving bowl. Garnish with more fresh herbs, a swirl of olive oil, or a sprinkle of black pepper. Serve hot.

Notes

Steam, don’t boil, for fluffiest texture. Dry cauliflower before blending to avoid watery mash. Blend in batches for large quantities. Roasting garlic adds depth. Mash thickens as it cools; serve hot for best results. Leftovers can be stored in the fridge for up to 3 days and re-blended if needed.

Nutrition

Keywords: cauliflower mash, paleo, Whole30, Thanksgiving, healthy side, dairy-free, gluten-free, low-carb, vegan option, mashed cauliflower

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