Creamy Cauliflower Mash

Creamy Cauliflower Mash

My love affair with cauliflower started with this dish. When my mom and I went very low carb about two years ago (though I’m no longer low carb), this was one of the first things she made and passed onto me. Her version uses heavy whipping cream, but I wanted to make it dairy-free so I replaced it with coconut cream! The incredible creaminess remains the same (and no distracting coconut flavor), while the fat in coconut cream is processed more efficiently into energy right away than the fat we find in dairy–though high quality grass-fed dairy can be extremely nutritious if you tolerate it well! Dairy and I do pretty well together, but it’s rare I can find good quality dairy/it makes me pretty mucous-y (and since I’m an actor, mucous can get in the way), but I digress.

This mashed cauliflower is the ultimate side dish, full of healthy fats and so creamy, rich & tasty. Thin it out to make it more of a soup, or add less cream for a mashed-potatoes substitute. It’s also delicious (and so pretty) made with purple cauliflower. I love pairing this with meats, and it’s the perfect addition to your Sunday roast. Yum yum yum all around. I even brought this to a Friendsgiving celebration last month and everyone thought it was mashed potatoes–so don’t doubt the magic of cauliflower!


Creamy Cauliflower Mash

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 1 medium head cauliflower
  • 3 tbsp coconut cream*
  • 3 tbsp grass-fed butter/ghee
  • 1 tbsp garlic minced
  • 1 tbsp dried herb blend
  • salt + pepper to taste


  1. Chop cauliflower head into small florets.

  2. Boil enough water in a pot to cover the amount of cauliflower. Add cauliflower, and boil with lid on until soft.

  3. Drain the water.

  4. Add the butter/ghee, coconut cream & garlic into the pot with the cauliflower. Stir until butter is melted.

  5. Either using a high-speed blender, stick blender (my choice) or potato masher, blend/mash the mixture until smooth. Add more coconut cream and/or water if you want a thinner consistency.

  6. Add herbs and season liberally with salt & pepper to taste!

  7. Serve. Top with a pat of butter, extra herbs or spring onions & enjoy!

Recipe Notes

* This is not coconut milk from a carton, but the solid parts from a can or my favorite, an emulsified version like this one which is the texture of heavy cream.





Drop me a line if you give this a try, and good luck making the world pretty miraculous!

xx Kennedy


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