Vegan Mashed Cauliflower (Buttery & Low Carb)

If you’re looking for a holiday side dish that’s dairy-free and lower in carbs, this vegan garlic mashed cauliflower is the best! It’s creamy, smooth, and light, with a subtle nuttiness from roasting. My favourite way to enjoy this recipe is with my vegan gravy. Serve it with a slice of vegan meatloaf for a homey, cozy plant-based meal or even Thanksgiving dinner!

Also, disclaimer: I see a lot of recipes out there that tout mashed cauliflower as a stand-in for mashed potatoes. And while it’s true that creamy cauliflower mash has a similar texture, it doesn’t taste like mashed potatoes, nor is it meant to!

What Makes This Creamy Garlic Mashed Cauliflower Recipe So Great

• Delicious and low-carb. Cauliflower is light and fluffy, and lower in carbs than mashed potatoes and similar Thanksgiving sides.
• Rich and garlicky. There’s plenty of flavour thanks to the addition of fragrant roasted garlic cloves.
• Creamy without dairy. Roasting the garlic and cauliflower not only deepens the flavours, but it also ensures that this cauliflower mash turns out fluffy and creamy, and never watery.
• Practically hands-free. The mash takes minutes to whip up in the food processor!

Notes on Ingredients

Please note that this is important information on the ingredients and instructions, and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

• Cauliflower – You can buy a whole cauliflower and break it into florets, or save yourself time by buying a bag of pre-cut florets.
• Olive oil – Or a similar mild-flavored cooking oil, like avocado oil.
• Garlic – You’ll need fresh garlic cloves if you’re roasting them alongside the cauliflower. Otherwise, you can add jarred garlic to taste when you blend the mash afterward. You may need slightly less in this case, as jarred garlic is stronger in flavour.
• Vegan butter – Here’s how to make your own vegan butter. Otherwise, use your favourite brand of plant-based butter.
• Coconut milk – Use the canned variety, not refrigerated coconut milk. The richness in coconut milk makes this cauliflower mash ultra-smooth and creamy.

Optional Add-ins

The roasted garlic means this recipe is already full of flavour, but you can also try some of these additions to change things up:

• Fresh or dried herbs, like parsley, chives, rosemary, sage, or thyme
• Cracked black pepper
• Vegan shredded cheese

How to Make the Best Mashed Cauliflower 

You could get a jump on this recipe by roasting the garlic and cauliflower in advance if you need to. However, similar to preparing mashed potatoes, I highly recommend blending the freshly roasted cauliflower while it’s still warm and serving it right away. It’ll be smoother and fluffier this way. Let’s get started:

1. Roast the cauliflower and garlic together. Toss the cauliflower florets with olive oil and spread them out on a baking sheet. Then, smash whole garlic cloves and add them to the pan. Roast the cauliflower at 450ºF for 20 minutes, until golden. Afterward, peel the garlic and transfer everything to the food processor along with a pinch of sea salt.
2. Warm the coconut milk and butter. Next, combine the vegan butter and coconut milk in a saucepan and heat until the butter melts. You could also do this in a microwave-safe bowl in the microwave. Pour the mixture into the food processor with the cauliflower.
3. Blend. Process the cauliflower on high for 3-4 minutes, until smooth. For a creamier texture, add an extra 1/4 cup of coconut milk. Afterward, season to taste, and serve warm.

Why Roasting the Cauliflower for Mash Matters

If you’ve tried mashed cauliflower and disliked it, I bet the recipe started with steamed cauliflower. That was my first introduction to mashed cauliflower, and let’s just say, it left me underwhelmed, too. If you want the BEST mashed cauliflower, you need to start with roasted cauliflower. It’s a game-changer!

Recipe Tips

• Don’t let it cool. Add the hot cauliflower, melted hot butter and hot coconut milk, and seasonings into your food processor and blend. Cauliflower can take on a bit of a funky flavour when refrigerated; if you like cauliflower, this might not be an issue for you, but I think this recipe tastes best when it doesn’t have a chance to cool before you serve it.
• Don’t skip the roasting. I really love this version of mashed cauliflower versus the kind that uses steamed or boiled cauliflower because it eliminates the potential for your cauliflower to be runny and bland.
• Don’t overmix. Process the cauliflower until it reaches the consistency you desire, and no longer.

Serving Suggestions

Serve this vegan mashed cauliflower at Thanksgiving or Christmas dinner with more holiday favourites like homemade cranberry sauce, candied yams, and air fryer green beans. It’s the perfect light side dish to a vegan turkey or vegan wellington.

Storing and Reheating Leftover Mash

• Refrigerate. Store leftover mashed cauliflower in an airtight container in the refrigerator for 2 to 3 days.
• Reheat. Reheat leftovers in the microwave or on the stovetop on low, adding a bit of coconut milk to thin it out.
• Can this be frozen? Yes. This vegan mashed cauliflower tastes best when it’s fresh, but you can freeze it in a pinch. Place the cauliflower mash in an airtight container and freeze for up to 3 months. You can warm mashed cauliflower in the microwave from frozen, or let it thaw in the refrigerator first.

More Easy Vegan Side Dishes

• Mashed Sweet Potato
• Whole Roasted Cauliflower
• Cabbage Steaks
• Hasselback Butternut Squash
• Maple Brussels Sprouts