Turmeric mashed cauliflower


  • 1 Head cauliflower
  • 1/2 tsp tumeric
  •  kosher salt
  • 2 smashed garlic cloves
  • 2 tbsp coconut oil
  • salt and pepper to taste
  • chopped parsley


Toss 1 head cauliflower floret with tumeric and kosher salt.  Combine with 2 cups water and smashed garlic cloves in a pot over high heat.  Bring to a boil, then cover and simmer until soft, 10 to 15 minutes.  Drain and pulse in a food processor.  Add coconut oil and puree.  Season with salt and pepper, top with chopped parsley.  The key is to make sure the cauliflower is tender and purée it till it’s very smooth. You can use a blender if you don’t have a food processor.