Thisdairy-free cauliflower mash recipeis an easy side dish and a great alternative to traditional mashed potatoes. All you need are just three simple ingredients.
Cut the whole head of cauliflower into small florets. Only discard the leaves and the tough stem. Wash under cold running water and set aside.
Bring a large pot of water to a boil. Add the cauliflower florets, and cook until they're fork-tender, then drain the water. It'll take around 10-12 minutes.
Add the cooked cauliflower to the bowl of a food processor.
Pulse the cauliflower a few times to break it down until you have a cauliflower rice texture. Add the vegan butter, milk of choice, salt, and black pepper. Blend until smooth, occasionally scraping down the sides as needed. Taste & adjust the seasoning as needed.
Garnish with fresh chopped parsley or another herb if desired. Serve warm.
Notes
1 large head of cauliflower is about 8 cups of florets. If yours has less, you may need to adjust the amount of vegan butter and milk.Store leftovers in an airtight container in the fridge for up to 4 days.See the blog post for more helpful tips.Make It Your Way: Substitutions & VariationsNo fresh cauliflower? - you can use frozen instead. You'll need about 8 cups.No milk? - either sub cashew cream or use vegetable broth.Add-ins - roasted garlic cloves or garlic powder, swirl in arugula pesto, chopped fresh rosemary or other fresh herbs, nutritional yeast for a cheesy flavor, vegan cream cheese or sour cream, etc.No dairy-free? - use whole milk and regular unsalted butter.