This Vegan Mashed Cauliflower is buttery, creamy, and infused with the flavour of roasted garlic. Roasting the cauliflower first adds a hint of nuttiness!

Top down view of mashed cauliflower in a bowl with a spoon.

If you’ve tried mashed cauliflower and hated it, I bet you started with steamed cauliflower. That was my first introduction to mashed cauliflower and to say I wasn’t a fan is an understatement. If you want phenomenal mashed cauliflower, you need to start with roasted cauliflower. It’s a game-changer!

First, let me be clear: I am not here to make mashed cauliflower a mashed potato replacement. I love mashed potatoes too. While this recipe has a texture similar to mashed potatoes, it doesn’t taste like them, nor is it meant to! 

That said, if you’re looking for a low carb option for your holiday table (or any other time of year!), mashed cauliflower is here to save the day. My recipe is buttery, creamy, smooth, and light, with a subtle nuttiness from roasting and, of course, plenty of flavour thanks to the addition of fragrant roasted garlic cloves.

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 dinner! 

Stirring cauliflower mash in a 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
  • Garlic
  • Sea salt
  • Vegan butter – Here’s how to make your own vegan butter.
  • Coconut milk – Use the canned variety, not refrigerated.

Variations and 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
Closeup of mashed cauliflower in bowl with spoon, topped with melted butter and fresh thyme leaves

How to Make Mashed Cauliflower 

You can get a head start on this recipe by roasting the garlic and cauliflower in advance if you need to, but I highly recommend making this in one go—place the cauliflower in the food processor while it’s still warm and serve right away.

Prepare. Preheat your oven to 450ºF/230ºC and line a baking sheet with a silicone liner or greased foil.

Roast the cauliflower and garlic. Coat the cauliflower with the olive oil on the prepared baking sheet and add the smashed garlic cloves. Roast for 20 minutes, then peel the garlic cloves and transfer those, along with the cauliflower and sea salt, to a food processor.

Warm the butter and coconut milk. Combine the vegan butter and coconut milk in a bowl (or saucepan) and heat in the microwave (or stovetop) until the butter has melted. Add this mixture to the cauliflower.

Process the cauliflower. Turn the food processor to high and process for about 3-4 minutes, stopping to scrape down the sides if needed. You can add in the last 1/4 cup of coconut milk for a smoother, creamier texture.

Finish. Taste test and add more salt, if needed. Serve warm.

A bowl of cauliflower mash next to a blue cloth, with a gold spoon and sprigs of fresh herbs

Tips for Success

Here’s how to make perfect mashed cauliflower every time!

  • 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. 

How to Store and Reheat Leftovers

You can store leftover mashed cauliflower in an airtight container in the refrigerator for 2 to 3 days. Reheat it in the microwave or on the stovetop on low, adding a bit of coconut milk to thin it out.

Can This Recipe Be Frozen?

Yes, you can freeze this recipe, too. (Although note, again, that it definitely tastes best fresh!) Place it 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 and heat it on the stovetop or in the microwave.

Enjoy friends! If you make this vegan mashed cauliflower recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Vegan mashed cauliflower in a white bowl.

Vegan Mashed Cauliflower

Roasting the cauliflower first adds a depth of flavour and ensures a perfect mashed cauliflower texture that's always creamy, never watery.
5 (from 2 ratings)


  • 3 to 4 cups of cauliflower florets, 1lb 11oz
  • 2 teaspoons olive oil
  • 4 cloves garlic, skins still on but slightly smashed
  • 1 teaspoon sea salt
  • 3 tablespoons vegan butter
  • 3/4 cup to 1 cup coconut milk
  • optional but delicious add ins: dried parsley, chives, black pepper


  • Preheat your oven to 450 F/230 C. Prepare a baking sheet by lining it with a silicone baking sheet or greased foil.
  • Remove florets from the cauliflower (aka don’t use the stem). Drizzle the cauliflower with the olive oil and rub all over. Place on the lined baking sheet. Add the smashed garlic (skins still on) on the baking sheet. The skins help to prevent it burning; you’ll remove thee afterwards. Roast for 20 minutes in the oven.
  • Remove the cauliflower and don’t let cool. Add the roasted cauliflower, the garlic (skins remove), and the sea salt into a food processor.
  • In a microwave (or on stove top if you prefer), add the vegan butter to the coconut milk and microwave for about 45 seconds until both are hot and the butter is melted. Add it to the food processor.
  • Turn on the food processor to high to blend everything together. Blend for about 3-4 minutes, stopping to scrape down all the sides. If you need it, add in the last 1/4 cup of the coconut milk to get the mashed cauliflower even creamier and smooth. Just watch it so it’s your desired texture.
  • Your mashed cauliflower should be smooth and creamy when you’re done. Taste test and add more salt, depending on your taste. Blend again until all incorporated. Serve with veggies and crackers and enjoy!


How to store: Store leftover mashed cauliflower in an airtight container in the refrigerator for 2 to 3 days. Reheat it in the microwave or on the stovetop on low, adding a bit of coconut milk to thin it out.
How to freeze: Place the mashed cauliflower in an airtight container and freeze for up to 3 months. You can warm it in the microwave from frozen, or let it thaw in the refrigerator and warm it on the stovetop or in the microwave.
Calories: 148kcal, Carbohydrates: 5g, Protein: 2g, Fat: 14g, Saturated Fat: 8g, Sodium: 542mg, Potassium: 264mg, Fiber: 1g, Sugar: 1g, Vitamin A: 321IU, Vitamin C: 30mg, Calcium: 24mg, Iron: 1mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.