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Vegan Garlic Mashed Cauliflower Recipe

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4.1 from 6 reviews

This Vegan Garlic Mashed Cauliflower recipe offers a creamy, flavorful, and healthy alternative to traditional mashed potatoes. Steamed cauliflower is blended with sautéed garlic and vegan butter to create a rich, smooth side dish that’s perfect for any meal. Lightly seasoned and garnished with fresh herbs and vegan parmesan cheese, this comforting dish is both dairy-free and packed with delicious garlic goodness.

Ingredients

Cauliflower

  • 2 heads cauliflower

Garlic Butter Mixture

  • 4 Tbsp vegan butter or olive oil
  • 3–4 cloves garlic, minced

Seasonings & Liquids

  • ~1/2 tsp sea salt, to taste
  • 1 pinch black pepper
  • ¼ – ½ cup unsweetened plain almond milk (to help with pureeing)

Garnish

  • Fresh parsley or chives
  • Vegan parmesan cheese (optional)

Instructions

  1. Steam Cauliflower: Cut the cauliflower into even florets and steam them in a large pot using a steamer basket. Cover the pot and steam until the cauliflower is very tender, which should take about 15-20 minutes depending on the size of your pot and florets. Once done, remove from heat and let the cauliflower cool slightly uncovered.
  2. Sauté Garlic: While the cauliflower steams, heat the vegan butter or olive oil in a small skillet over medium-low heat. Add the minced garlic and sauté for 2-3 minutes until just slightly browned, being careful not to burn the garlic. Alternatively, keep the garlic raw if you prefer a stronger garlic punch. Remove from heat and set aside.
  3. Purée Half the Cauliflower: Transfer half of the steamed cauliflower into a food processor or use an immersion blender in a pot. Purée until smooth. Add half of the sautéed garlic butter, sea salt, and black pepper. Process again until well combined.
  4. Adjust Flavor and Texture: Taste the purée and add more salt, pepper, garlic, vegan butter, or almond milk as needed to achieve desired flavor and creamy texture. For additional depth, optionally blend in some nutritional yeast for cheesy notes or vegan cream cheese for extra creaminess.
  5. Purée Remaining Cauliflower: Transfer the completed purée to a bowl or serving dish and cover to keep warm. Repeat the blending process with the remaining cauliflower and seasonings until all the cauliflower is puréed and seasoned.
  6. Serve and Garnish: Garnish the mashed cauliflower with fresh parsley or chives and a sprinkle of vegan parmesan cheese if desired. Add a final pinch of salt and pepper. Serve hot. Store leftovers covered in the refrigerator for up to 3-4 days or freeze for up to 1 month. Reheat in the microwave or on the stovetop until hot.

Notes

  • Steam the cauliflower until very tender to ensure smooth purée.
  • Adjust garlic quantity based on personal preference for intensity.
  • Almond milk helps achieve creamy texture without dairy.
  • Use vegan butter for a rich flavor, or olive oil for a lighter alternative.
  • Optional ingredients like nutritional yeast or vegan cream cheese can enhance flavor and creaminess.
  • Leftovers freeze well and can be reheated safely.

Find it online: https://lauracooks.com/vegan-garlic-mashed-cauliflower-recipe/