Name: Vegan Cauliflower Mashed Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Vegan
Ingredients: 1 Large Head Cauliflower (broken into florets); 1 tsp Crushed Garlic; 1 Tbsp Soy or Almond Milk; 3 Tbsp Vegan Butter; Sea Salt and Black Pepper (To Taste); Chopped Chives (for serving)

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So these vegan cauliflower mashed potatoes don’t actually have any potatoes in them.

But you knew that already!

The whole cauliflower rice and cauliflower mashed potatoes thing is all about not actually having actual rice or potatoes anywhere to be seen.

So why would you want to have mashed potatoes without any potatoes in them?

Well, some would do it to make their meal a little on the lighter side. I’m not into diet culture at all personally, but if people want to diet that’s their business. I’m a fan of the ‘eyes on your own plate’ philosophy.

Others would make it just because it tastes great! And this is exactly why I make this too.

It’s really delicious and why not sometimes have real mashed potatoes and other times have something different? Or have two mashed potato sides on the table, a cauliflower mash and a regular mash! Variety is the spice of life after all.

How to make perfectly smooth fluffy vegan cauliflower mashed potatoes

Steam the cauliflower until soft and then mash it up with some vegan butter, crushed garlic, non-dairy milk and salt and pepper.

Mash it first and then get in there with a hand blender to create a really smooth consistency.

If all you do is mash it with a potato masher, it will still be great, but it will definitely have a more chunky consistency. To get it to that really smooth fluffy mashed potato texture, you have to bring in the big guns, your trusty immersion blender.

The immersion/hand blender is definitely the best tool for the job as you can just do it right in the bowl, but a food processor or regular blender can also work for this if you don’t have a hand blender.

Steaming vs Boiling

Steaming is the best way to cook the cauliflower because it prevents it from becoming too watery, which is a possibility when you boil it.

I usually soak the cauliflower in hot water with a little salt before steaming just to make sure it’s completely clean before cooking. And then steam it until soft.

I think you’ll love these vegan cauliflower mashed potatoes! They are:

Creamy
Fluffy
Smooth
Easy and Delicious!

Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat in a saucepan over low heat, adding a little more vegan butter as needed to get it back to full deliciousness!

Other classic vegan sides you’ll love!

Leave a comment below if you have any questions and do rate the recipe as well. Thank you!

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