Garlicky Mashed Cauliflower
This mashed cauliflower recipe is a delicious, healthy vegan side dish everyone will enjoy!
Dairy-Free Garlicky Mashed Cauliflower
I swear every time I need to shoot photographs, it is raining. Like today. Clouds + natural light photography is not a good equation. Food blogger probz.
Then I remembered I shot this delicious vegan mashed cauliflower recipe a couple of months ago. Why I didn’t publish it then?! I have no idea! Because it’s super tasty and you deserve to have the recipe. So, instead of shooting the recipe I planned for today, I’m delivering this goodness.
It’s creamy, garlicky, and healthy. My whole family loves it.
Which is better: mashed potatoes or mashed cauliflower?
I have literally nothing against white potatoes. They’re pretty nutritious, too. I don’t think eating carbs is unhealthy. Mashed potatoes are absolutely delicious and my favorite side dish ever. That being said – I love mashed cauliflower almost as much. It’s a good substitute for the folks that do watch their carbs, or aren’t a fan of potatoes.
Most of the mashed cauliflower recipes I have come across call for milk, butter and/or cheese. Which kind of nixes out the “healthier eating” component that cauliflower offers.
Good news – you can make absolutely mouthwatering mashed cauliflower without all that dairy. My secret? GARLIC!
I guess it’s not a secret if I scream it from the rooftops. But garlic + cauliflower = flavor perfection. Blend it up with some non-dairy milk (I prefer almond milk for this recipe) and salt and pepper and you have a creamy plant-based side dish that the whole family will devour.
Top this side dish with crunchy cashew bacon bits for another boost of flavor!
Garlicky Mashed Cauliflower
Ingredients
- 1 head cauliflower
- 4 large cloves of garlic (or 6 small ones) peeled
- 1/4 cup non-dairy milk
- salt to taste
- pepper to taste
Instructions
- Pre-heat oven to 400 degrees.
- Cut the florets off the head of cauliflower.
- Wrap cauliflower and garlic cloves in a bundle with aluminum foil. Place on a baking sheet.
- Bake for 30 minutes, or until the cauliflower is fork tender.
- Toss the cauliflower (and garlic cloves that baked with it) in a blender with the non-dairy milk and blend until creamy.
- Season to taste with salt and pepper.
“1/4 *what* non-dairy milk”??? A cup? A gallon? What??? The amount is missing in the recipe.
Cup.
I made this for a “Meatless Monday” meal at our restaurant as a side. (and added a link back to you on our facebook page) I do admit to adding a vegan “butter” as it cooked. Big hit! I will be using other items from your list of 35 vegan sides in other meals some other Monday. Thanks for sharing these wonderful meal ideas!
So happy to help!
Delicious a great subsstitute for mashed potatoes.
What kind of non dairy milk did you use?
Cashew milk is my favorite for mashed cauliflower. But any will work!
I tried it, and it came out great. However, to adjust it to my personal taste, I added a little butter and cayenne pepper, and extra garlic. I also used home made almond milk. Since I was cooking for myself, I used half the recipe, but will definitely use the other half tomorrow.
Very good!! Can also use olive-oil as a substitute!
For me mashed cauliflower is always more delicious than mashed potatoes. I liked your recipe, I will definitely cook it. I usually cook from boiled cauliflower. I think your option is tastier and more useful.