Vegan Mashed Cauliflower
Somewhere between low-carb and rich, creamy indulgence, this cauliflower mash is made with roasted cauliflower and garlic for the ultimate sauvoury flavour, and coconut milk for a silky-smooth finish.
Ingredients
- 3-4 cups cauliflower florets 765g
- 2 teaspoons olive oil 10ml
- 4 cloves garlic skins still on but lightly smashed
- 1 teaspoon sea salt 6g
- 3 tablespoons vegan butter 42g
- 3/4-1 cup coconut milk 180–240ml
- Dried parsley optional
- Chives optional
- Black pepper optional
Instructions
- Preheat your oven to 450°F (230°C). Prepare a baking sheet by lining it with a silicone baking sheet or parchment paper.
- Remove florets from the cauliflower (aka don't use the stem). Drizzle the cauliflower with the olive oil and rub it all over. Place on the lined baking sheet. Add the smashed garlic (skins still on) to the baking sheet. The skins help to prevent it from burning; you'll remove them afterward. Roast for 20 minutes in the oven.
- Remove the cauliflower and don't let it cool. Add the roasted cauliflower, the garlic (skins removed), and the sea salt to a food processor. If you're using those optional herbs and seasonings, add them here.
- In a microwave (or on the stovetop if you prefer), add the vegan butter to 3/4 cup (180 ml) of 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 (60 ml) of the coconut milk to get the mashed cauliflower even creamier and smoother. 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 fully incorporated. Serve with veggies and crackers, and enjoy!
Notes
- Breathing room. Spread the cauliflower out on the baking sheet so they roast, rather than steams.
- Blend it while it's hot. Blend the cauliflower immediately after it comes out of the oven for a smoother mash.
- Don't over-blend. Over-blending roasted cauliflower can result in a loose, watery final product. So blend just until it's smooth and creamy. No more.
- Storage. Seal fully cooled leftover cauliflower mash in an airtight container. It'll keep in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw in the fridge (if applicable) and reheat over medium-low heat on the stovetop or in the microwave. Stir in a pad of vegan butter to freshen things up.
Nutrition
Serving: 1serving | Calories: 151kcal | Carbohydrates: 5g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Sodium: 545mg | Potassium: 296mg | Fiber: 1g | Sugar: 1g | Vitamin A: 321IU | Vitamin C: 35mg | Calcium: 26mg | Iron: 1mg