Our local farmers’ market has had the most insanely large and colorful heads of cauliflower recently and I have been taking full advantage of it by making tons of interesting and delicious cauliflower dishes. I bought one enormous head of purple cauliflower recently and immediately realized that I had to use it for cauliflower mash.

For some reason (maybe because it was purple, though that doesn’t make any sense at all), I decided to make a sweet version of cauliflower mash, almost like sweet potato mash. I have been loving coconut and cinnamon lately, so I tried my hand at using those flavors in cauliflower mash and it turned out DIVINE! Grab a yourself a huge head of cauliflower (bright color encouraged but not mandatory) and give this recipe a try. I promise you won’t regret it!

Coconut Cauliflower Mash (Paleo, Dairy-Free, Whole30-Approved)

• Servings: 10
• Time: 40 mins
• Difficulty: easy
• Print

A sweet take on cauliflower mash without the sweetener

Ingredients

-1 large head cauliflower

-1 can full-fat coconut milk

-3 T coconut oil

-2 teaspoons ground cinnamon

-2 teaspoons sea salt

Directions

1. Chop the cauliflower from the stem and separate into florets.
2. Steam the cauliflower for about 20 minutes, or until extremely tender.
3. Place the steamed cauliflower in a large bowl with the remaining ingredients. Blend using an immersion blender. (If you do not have an immersion blender, blend in batches in a normal blender).
4. Serve and enjoy!