SERVES 2 to 4

I grew up in diner country, where creamy mashed potatoes were a standard side dish that almost defined a balanced dinner. (Hello, meat and potatoes!) This cauliflower proves that starch is not a requirement for comfort. Snuggled under a hearty beef stew or savory meatballs, mashed cauliflower is worthy of special blue plate status.


• 1 bag (16 ounces) frozen cauliflower florets
• 1 garlic clove, crushed (about 1 teaspoon)
• 1 1/2 tablespoons coconut oil
• 1/2 cup coconut milk
• salt and black pepper, to taste
• 1 tablespoon plus 2 teaspoons dried chopped chives


1. Cook the cauliflower according to the package directions until it’s very soft but not waterlogged. Drain the water from the cauliflower and place the florets in the food processor.

2. In a microwave-safe bowl or small saucepan, heat the garlic, coconut oil, coconut milk, salt, and pepper for about 1 minute.

3. Puree the cauliflower in the bowl of a food processor, scraping down the sides. Add the coconut milk to the processor, along with 1 tablespoon of chives. Process for about 10 seconds. Taste and adjust seasonings. Sprinkle with the remaining chives before serving.