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I’m always shocked at how much cauliflower mash tastes like mashed potatoes. I love sneaking extra veggies in when I can and this recipe is the perfect way to do just that.
Not only is cauliflower more nutritionally dense than white potatoes, but it’s also nice to switch up our ingredients from time to time to keep things fresh and exciting. Especially when the result is this light and creamy.
You get all the comfort of eating mashed potatoes, but none of the heaviness, which is really nice for the warmer spring and summer months.
To make cauliflower mash, you’ll need:
- Cauliflower – when cooked until soft, it provides the perfect creamy base for layering on flavor
- Dairy-free butter – adds creaminess and richness
- Dairy-free milk – plant milk like oat or cashew milk helps to achieve the creamy factor
- Salt & pepper – season to taste
- Chives (optional) – garnish and a little more flavor
How to Make Cauliflower Mash
Cut the cauliflower. Remove the leaves, and cut the cauliflower head into small florets. Wash under cold running water and set aside.
Cook the cauliflower. Bring a large pot of water to a boil and add the florets, cook until fork-tender. Drain the water and add the cauliflower to the bowl of your food processor.
Make the mash. Pulse a few times to break down the cauliflower before adding the butter, milk, and salt. Turn the machine on and process until smooth, occasionally scraping down the sides when needed. Taste & adjust the seasoning if needed.
Season & garnish. Top with freshly cracked black pepper (which I forgot, but still delicious), chives (optional), and serve warm.
Make It Your Way: Ingredient Substitutions
Please remember that recipes are meant to be used as guides.
How can you make this cauliflower mash using what you already have? Here are some ideas…
- No fresh cauliflower? ➝ Feel free to use frozen. You’ll need about 8 cups.
- No dairy-free milk? ➝ You can also use veggie or chicken broth or regular milk if you’re not dairy-free.
- Not dairy-free? ➝ Use regular, unsalted butter.
- Cauliflower mash variations ➝ add in roasted garlic or garlic powder, swirl in arugula pesto, or add nutritional yeast to give it that umami/cheesy flavor
Check out the what goes well with cauliflower post for more ideas.
- Don’t leave out the butter. This really helps with the texture and adds creaminess. It’s also what makes it taste like you’re not eating a bowl of mashed cauliflower. 😉
- Don’t use a potato masher. For the best results, use a food processor*. The machine is what gives it that creamy, whipped texture.
*You can also use a blender, just put the liquid in first (this will help to get things moving), but you may need to add a little more milk depending on the power of your machine.
How to Enjoy Cauliflower Mash
- Serve with chicken parmesan (gluten-free + dairy-free)
- Eat alongside cooked protein and roasted veg
- Serve with fish en papillote
- Use in place of traditional mashed potatoes in shepherd’s pie
Cauliflower Mash Recipe (Dairy-Free, Vegan)
- 1 large head cauliflower
- 3 tbsp dairy-free butter or regular
- 3 tbsp dairy-free milk or regular
- ½ tsp salt, to taste
- black pepper, to taste
- chives (optional) for garnish
- Remove the leaves, and cut the cauliflower head into small florets. Wash under cold running water and set aside.
- Bring a large pot of water to a boil and add the florets, cook for 8 minutes (they should be fork-tender). Drain the water and add the cauliflower to the bowl of your food processor.
- Pulse a few times to break down the cauliflower before adding the butter, milk, and salt. Turn the machine on and process until smooth, occasionally scraping down the sides when needed. Taste & adjust the seasoning if needed.
- Top with freshly cracked black pepper, chives (optional) and serve warm.
- 1 large head of cauliflower is about 8 cups of florets.
- This recipe serves 4.