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)
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
- Chop the cauliflower from the stem and separate into florets.
- Steam the cauliflower for about 20 minutes, or until extremely tender.
- 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).
- Serve and enjoy!