Vegan Garlic Mashed Cauliflower
User Reviews
5
Vegan Garlic Mashed Cauliflower
Description
This Vegan Garlic Mashed Cauliflower starts with steaming cauliflower florets until very tender, then pureeing half the florets with sautéed garlic in vegan butter, salt, pepper, and almond milk to reach a creamy consistency. The garlic can be sautéed gently to soften its flavor or used raw for a sharper taste. The use of vegan butter or olive oil adds richness without dairy.
The result is a smooth, richly flavored mash that mimics traditional garlic mashed potatoes but with cauliflower’s lighter texture and lower starch content. The dish can be garnished with fresh parsley or chives and optionally sprinkled with vegan parmesan cheese.
This mash pairs well as a side for various main dishes where a creamy and garlicky vegetable accompaniment is desired. It maintains a balance of flavor and moisture for a comfortable texture typical of mashed root vegetables.
Ingredients
CAULIFLOWER
- 2 heads cauliflower
- 4 Tbsp vegan butter or olive oil
- 3-4 cloves garlic minced
- ~1/2 tsp salt to taste, sea salt
- 1 pinch black pepper
- ¼ - ½ cup almond milk to help with pureeing, unsweetened plain
FOR GARNISH optional
- parsley or chives, fresh
- vegan parmesan cheese
Instructions
- Cut cauliflower into even florets and steam in a large pot with a steamer basket (covered) until very tender - about 15-20 minutes depending on size of pot and cauliflower florets. Remove from heat and set aside uncovered to cool slightly.
- In the meantime, sauté the garlic in the vegan butter in a small skillet over medium-low heat for 2-3 minutes or until just slightly browned (be careful not to burn). Or, you can keep your garlic raw for a punchier, stronger garlic flavor! Turn off heat and set aside.
- Transfer half of the cauliflower to a food processor (or use an immersion blender to purée cauliflower in a pot or saucepan) and process until puréed. (The amount of cauliflower you’re able to purée at once will vary based on the size of your food processor). Then add half of the garlic butter as well as half of the salt and pepper and process until well combined.
- Taste and adjust flavor as needed, adding more salt and pepper to taste, garlic for intense garlic flavor, vegan butter for buttery flavor, or almond milk to help the cauliflower purée. Note: You could even blend in a little nutritional yeast to add cheesy flavor, or vegan cream cheese for more creaminess (optional).
- Transfer to a mixing bowl or serving platter and cover to keep warm. Then repeat this blending and seasoning process until all the cauliflower is whipped and seasoned.
- Garnish with herbs and vegan parmesan cheese (optional), and another sprinkle of salt and pepper and serve hot. Store leftovers covered in the refrigerator up to 3-4 days, or 1 month in the freezer. Reheat in the microwave or on the stovetop in a saucepan until hot.
Notes
- For an oil-free version, substitute roasted garlic for sautéed garlic and omit the vegan butter, adding more almond milk during pureeing to achieve desired creaminess.
- The recipe yields about 4½ cups of mashed cauliflower, suitable for several servings.
- Nutrition information is an estimate based on moderate garlic and almond milk amounts without optional ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(3/4-cup servings)
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 134 | 7% |
| Carbohydrates | 14.5g | 5% |
| Protein | 5.5g | 11% |
| Fat | 7.6g | 12% |
| Saturated Fat | 5.7g | 29% |
| Sodium | 330mg | 14% |
| Potassium | 850mg | 18% |
| Fiber | 5.6g | 22% |
| Sugar | 5.4g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
