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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 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.
Steven says
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!
Karissa says
So happy to help!
Zina says
Delicious a great subsstitute for mashed potatoes.
Lauren says
What kind of non dairy milk did you use?
Karissa says
Cashew milk is my favorite for mashed cauliflower. But any will work!
Derek Maraj says
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.
Nicole Antinucci says
Very good!! Can also use olive-oil as a substitute!
Lenore says
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.