This vegan mashed cauliflower is a simple, creamy, and (extra) garlicky side dish that will be devoured by all! Made with fresh cauliflower, garlic, dairy-free butter and shallots.
Does mashed cauliflower taste like mashed potatoes? No. But does it taste like the best dairy-free mashed cauliflower you've ever had? Yup sure does!
Reasons I love this cauliflower mash:
- Prep & cook time is cut in half compared to making mashed potatoes
- Easy to make with limited ingredients
- Everyone can customize it to their liking (salt, pepper, fresh chopped herbs, etc.)
- It's perfect for the holidays
- Butter + garlic, do I even need to say anything else?
If you need other easy and delicious cauliflower recipes be sure to check out these buffalo cauliflower bites & these tacos.
Looking for more holiday side dishes? Check out my vegan smashed Brussels sprouts with parmesan and pesto, my vegan GF stuffing, or these easy drop biscuits.
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Ingredients for dairy-free mashed cauliflower
This dairy-free mashed cauliflower is made with the following 9 ingredients:
- Cauliflower florets (fresh works best, but frozen can be used in a pinch. Check out my tips below)
- Garlic cloves
- Shallot
- Olive or avocado oil
- Vegan butter (I used Miyoko's Oat Butter)
- Salt + pepper
- Onion granules
- Scallions or chives
For full recipe details and step-by-step instructions, scroll to the recipe card below.
How to prevent watery mashed cauliflower
Is there anything less appetizing than watery cauliflower mash? 🤢 92% of cauliflower is water (yes, my mind is also blown knowing this) so if it's boiled, the result is very soggy and wet cauliflower. This is great for making a cauliflower soup, not so great for mashed cauliflower.
So how do we make cauliflower mash without it becoming watery? Steam the cauliflower!
How to steam cauliflower
- Chop cauliflower into florets and place them into a steam basket
- Add water to a pot, filling less than half way. Place on high heat, add filled steam basket and cover. Steam until cauliflower is tender (mine took about 15 minutes).
Can I make mashed cauliflower with frozen cauliflower?
Using frozen cauliflower is a great option when you are short on time, however the texture is slightly thinner and a touch grittier. If using frozen cauliflower, preparing the cauliflower can be done a few different ways;
- Follow the recipe as written, but steam for an additional 5 minutes (or until the cauliflower is tender).
- Roast the cauliflower in the oven (425° F) until tender
- Add to a warm skillet and sauté on the stovetop with a splash of oil (stir occasionally, remove once a fork easily pierces the florets).
The sauté method will result in a rich dairy-free mashed cauliflower due to a slightly higher oil amount.
Substitutions & Variations
- Salt: kosher, iodized, or Himalayan all work. For a hint of truffle, use ⅛-1/4 teaspoon of black truffle salt instead.
I used iodized in the recipe and then topped with a tiny bit of freshly ground Himalayan.
- Vegan butter: highly recommend using Miyoko's oat butter for the added creaminess, but olive or avocado oil can be used instead.
- Diced scallions: swap for chives or fresh herbs such as thyme, cilantro or parsley. Alternatively use dried spices. Alternatively, omit and top with an additional dash of salt and pepper.
- For cheesy vegan mashed cauliflower: stir in nutritional yeast or your favorite vegan cheese (¼ cup to start and adjust as needed).
Need vegan cheese suggestions? I would use Follow Your Heart Vegan Parmesan or Chao Original Shreds in this recipe.
- For an extra creamy & rich vegan mashed cauliflower: top with an additional teaspoon of butter.
Storage
Store this mashed cauliflower, covered, in the fridge for 3-5 days. Microwave or add to a saucepan over medium heat to reheat.
Cauliflower florets can be chopped before hand, but do not store steamed cauliflower. It will get too soggy and result in a watery cauliflower mash.
I hope you love this vegan mashed cauliflower! Don't forget to leave a review below if you made the recipe and tag @notablyvegan in your creations on Instagram and Twitter.
📋 Recipe
Vegan Mashed Cauliflower
Equipment
- skillet
- steam basket + stock pot
- food processor
- knife + cutting board
- measuring spoons
Ingredients
- 1 cauliflower head, cut into florets and steamed
- 4-6 large cloves garlic, minced
- 1 large shallot minced
- 1 tablespoon olive oil
- ½ teaspoon onion granules
- ¼-½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons vegan butter (I used Miyoko's Oat Butter)
Mix-in or top with:
- scant ¼ cup chives or scallions, diced
Instructions
- Prepare cauliflower: Add water to a pot, filling ¼-1/3 of the way and place over high heat (the water should not touch the steam basket, test before placing on heat if needed). Cut cauliflower into small florets and place into steam basket. Place basket into the pot and cover. Let steam for 10-15 minutes or until a fork easily pierces through the cauliflower.
- Prepare garlic + shallots: While the cauliflower steams, mince shallots and garlic. Warm a skillet over medium-low heat. Once warm, add oil, shallots, and garlic. Sauté for 2-3 minutes or until fragrant. Remove from heat.
- Combine: Remove steamed cauliflower from the stove top and add to a food processor along with the sautéd garlic and shallots, onion powder, salt, pepper, and butter. Pulse for 1-2 minutes (scraping down the sides if needed) or until smooth.
- Stir in: Remove from food processor. If using scallions, slice and stir them in or keep them separate and use as a topping instead.
- Top with additional fresh ground black pepper, and/or Himalayan sea salt if desired. Enjoy!
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