- a head of Cauliflower (preferably organic)
- 4 tbsp butter melted butter (grass-fed preferred)
- 1 can coconut cream
- sea salt
- chopped chives for garnish
Bring a large pot of water to boil over high heat. Once water boils, add the cauliflower and reduce heat a bit. Let cook about 15-20 minutes until cauliflower is fork tender.
Drain the cauliflower in a colander and transfer in small amounts to a food processor or powerful blender so it will mix well and add enough butter and coconut cream to each batch so it reaches a creamy mashed potato texture.
Process the all cauliflower, butter, and cream together until you get that whipped “mashed potato” consistency.
In oven safe dish – reheat in oven for 5 – 10 minutes at 350 degrees or if saving for another time for 30 minutes. Add chives and pat of butter on top to serve.