Skip to main content

Chef Megan Mitchell

Online Cookbook

Garlic and Herb Mashed Cauliflower

Garlic and Herb Mashed Cauliflower


  • 1 large head cauliflower, cut into large florets
  • 3 garlic cloves, peeled and left whole
  • 4 cups vegetable stock, low sodium
  • 4 cups water
  • 1 13.5-ounce can full fat coconut milk
  • Salt, to taste
  • 2 tbsp. chopped parsley
  • 2 tbsp. minced chives
  • Freshly cracked black pepper


  1. In a large pot place the florets and garlic cloves. Cover with the stock, water and coconut milk. Season liberally with salt. Stir.

  2. Bring up to a boil and then reduce to a simmer on medium/low heat. Cook for 20-25 minutes stirring occasionally, until softened and fork tender.

  3. Using a spider or small hand strainer remove the florets and cloves to a food processor along with 1/4 - 1/2 cup of the cooking liquid. Blend until smooth. Taste for seasoning, adding a large pinch of salt.

  4. To serve spoon into a medium bowl and sprinkle with parsley, chives and freshly cracked black pepper.

    Recipe Courtesy of Megan Mitchell

Leave a comment

Please login to leave a comment.

Newsletter Signup

Please enter your first name.
Please enter your last name.
Please enter a valid email address.
Invalid Input