To reduce starches in your diet, or if you are just tired of plain ol’ potatoes, garlic mashed cauliflower is a perfect dish for you. I love cauliflower made like good old fashioned mashed potatoes, but with vegan ingredients substituted.
I grew up in the southern US, and mashed potatoes were very common. We had them at least once a week. While I have made them many times, I rarely do now, since microwaving a potato for a few minutes is quicker and easier. I also buy cauliflower fairly often, to add to our salads and other dishes. But a lot of the cauliflower head languishes in the fridge and eventually goes bad. Never again! Whatever amount of cauliflower you might have on hand, you can always make this recipe, just adjusting the vegan butter and plantbased milk amounts.
At my house, hubs and I ate this garlic mashed cauliflower all week, with Super Easy Vegan Gravy adapted from Dad Goes Vegan. Served along with salad, veggie sides, or good vegan baked “meats,” cauliflower is easy to form a meal around. This is a good recipe to serve to non-vegans, too.
If you have roasted garlic on hand or would like to try roasting some, you can always use it in this recipe! Just add the garlic cloves during the blending/food processing stage, rather than with the boiling cauliflower.
You might also enjoy trying:
Lisa’s Colcannon with Brussels Sprouts
Maple Roasted Fall Vegetables
Orange Cinnamon Cranberry Sauce
Vegan Brown Gravy
Asparagus Walnut Salad with Lemon Dill Dressing
Simple Garlic Mashed Cauliflower
A delicious alternative to mashed potatoes, serve these with your favorite gravy. Great for holidays and family meals - even non-vegans will love them!
Place the cauliflower florets and raw garlic cloves into a dutch oven or soup pot and add water just to cover. Cook on high heat to bring to a boil. Cook until soft, about 15 minutes from turning on the heat. Check for tenderness by piercing a larger floret with a fork. Drain in a colander.
Add the vegan butter to the empty pot (with the burner off) to melt while the cauliflower is draining. Return the cauliflower to the pan.
Add the 1/3 cup milk to the pan. Using a potato masher, mash the cauliflower to make it a lumpy consistency.
Spoon the cauliflower mixture into a food processor or blender and pulse until the cauliflower is the desired consistency. Add additional milk a little at a time if your cauliflower isn't creamy enough, being careful not to add too much. Blend to combine.
(add roasted garlic at this point if not using raw garlic)
Add salt and pepper to taste. Serve warm.
Store in the refrigerator for up to 3 to 4 days. The cauliflower is delicious reheated as well!