Vegan Mashed Cauliflower

As we head into the holiday season, it’s time to start auditioning dishes that might make it to the Thanksgiving and/or Christmas table. This cauliflower mash needs to be on your list. Sure, mashed potatoes are great (especially my Easy Vegan Mashed Potatoes), but this mash cuts the carbs without cutting any of the rich, creamy goodness.

What sets this cauliflower mash apart from similar recipes is the fact that the cauliflower is roasted. Many recipes call for steaming or boiling the florets, which, in my opinion, yields a super boring, bland mash. When you roast the cauliflower (with some garlic), it develops this rich, slightly caramelized flavour that really enhances the dish. I blended the roasted veggies with creamy coconut milk and vegan butter as well, which brings everything together for a smoother, more luxurious finish.

Everything to Love About This Creamy Vegan Mashed Cauliflower

I’m so ready for you to experience the magic of this roasted mashed cauliflower. Here’s what makes it top-notch:

• Roasting the cauliflower, rather than, say, steaming or boiling it as you might see in other recipes, gets you a much deeper, more savoury flavour. Especially with the addition of the garlic, which develops this mellow, almost buttery-sweet flavour in the oven that really elevates this dish.
• Mashed cauliflower often comes out watery. Yuck. Not here. The vegan butter and full-fat coconut milk melt into the mash, giving it a fluffy, luxuriously creamy texture.
• The simplicity of this dish really gets me. All you have to do is load up a sheet pan with some cauliflower and garlic, throw it in the oven, and then blend everything together when it’s done roasting. It’s done in just over 30 minutes, so it’s a fabulous addition to your busy weeknight (or hectic holiday) menu.

Notes on Ingredients

You’ll only need a few ingredients to make the perfect mashed cauliflower. Here’s your shopping list (see the recipe card below for measurements):

• Cauliflower florets – 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 – Avocado oil or refined coconut oil would also work.
• Garlic – Whole cloves. Skins on, lightly smashed.
• Sea salt – Table salt would be fine; you’ll just want to use a little less.
• Vegan butter – Make your own (my Vegan Butter Recipe is awesome) or grab some from the store.
• Coconut milk – Use my Homemade Coconut Milk* or full-fat coconut milk from the can for the richest, creamiest mash possible.
• Herbs and seasonings – If you’d like to add some dried parsley, chives, and/or black pepper, you can.

*If you make your own Homemade Coconut Milk, go light on the water for a creamier, fattier milk and, thus, creamier, richer mashed cauliflower.

How to Make Vegan Mashed Cauliflower

Got 35 minutes? Get started on this cauliflower mash. Here’s a quick look at how to make it (see the recipe card below for more thorough instructions):

• Prep. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.

• Load up the baking sheet. Spread the cauliflower florets over the baking sheet and toss with olive oil. Scatter the smashed garlic over the top.
• Roast. Bake for 20 minutes.

• Melt. Melt the vegan butter and 3/4 cup (180 ml) coconut milk in the microwave or on the stovetop.
• Load up the food processor. Add the hot, roasted cauliflower, garlic (skins removed), sea salt, and melted butter and coconut milk to a food processor. If you’re using those optional herbs and seasonings, add them here.
• Blend. Blend on high for 3–4 minutes or until creamy and smooth. Add the remaining coconut milk if the mixture is too dry.
• Adjust. Taste and blend in more salt/seasonings as needed.

Tips for the Best Cauliflower Mash

Have a read through the following pro tips before you turn on the oven:

• Nix the stems. If you’re using a whole head of cauliflower and breaking it into florets, make sure you’re getting rid of the stems. They are tougher than the florets and won’t soften at the same rate in the oven.
• Breathing room. Spread the cauliflower out on the baking sheet. If the florets are too crowded, they’ll steam rather than roast.
• Blend it while it’s hot. Throw the cauliflower et al. into the food processor immediately after removing it from the oven for a smoother mash. The heat helps keep the cauliflower soft and melts the vegan butter and coconut milk for a smoother mash.
• Don’t over-blend. This isn’t as crucial as it is with potatoes, which turn gluey when over-blended. That said, you still want to be careful. Over-blending roasted cauliflower can result in a loose, watery final product. So blend just until your mixture is smooth and creamy. No more.

Recipe Variations

• Make it cheesy. You can blend 1/4-1/2 cup (30-60 grams) of your favourite shredded vegan cheese (cheddar would be great) into the cauliflower. Alternatively (or additionally), you could add a tablespoon or two of nutritional yeast for that savoury cheesy flavour.
• Vegan heavy cream. Coconut milk has a mild coconut flavour to it. If you don’t want that, you could swap it for Vegan Heavy Cream. This will yield a more neutral-tasting mash.
• Tangy twist. Rather than adding 1/4 cup (60 ml) of extra coconut milk at the end, try 1/4 cup (60 ml) Vegan Sour Cream. If you do this, I’d also mix in some fresh chopped chives as well.
• Fresh herbs. I gave the option of adding dried parsley, chives, or black pepper, but you don’t need to stop there. If you’d like to fold in some chopped fresh parsley or add a smattering of rosemary and/or thyme to the baking sheet before roasting, go for it.

Storing and Reheating Leftovers

• Refrigerator: Seal fully cooled leftover cauliflower mash in an airtight container. It’ll keep in the fridge for up to 4 days.
• Freezer: I don’t love freezing this mash because it doesn’t thaw super well. It gets a little watery and grainy. That said, you can store leftovers in a freezer-safe, airtight container in the freezer for up to 3 months, then thaw in the fridge before reheating*.
• Reheating: Reheat cauliflower mash in a saucepan over medium-low heat, stirring occasionally. You can also reheat it in the microwave in 30-second intervals, stirring between each, until warm. Either way, I’d stir in a pat of vegan butter or a splash of coconut milk to freshen things up.

* If you’re reheating from frozen, I’d do it on the stovetop. If it looks watery, turn up the heat a smidge to let some of the liquid evaporate.

More Cauliflower Recipes

Looking for more ways to turn the humble cauliflower into a flavour-packed dish? Check these recipes out:

• Cheesy Buffalo Cauliflower Wings
• Bang Bang Cauliflower (Vegan)
• Cauliflower Mac and Cheese
• Roasted Cauliflower Hummus
• Crispy Cauliflower Tacos with Chipotle Crema

Enjoy friends! If you make this mashed cauliflower, 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!