Published: · Modified: by Deborah · This post may contain affiliate links · 8 Comments
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This Roasted Mashed Cauliflower recipe puts a new spin on a traditional recipe favorite. Loaded with roasted heirloom garlic and fresh herbs, these easy mashed cauliflower potatoes are the absolute best despite being non-dairy, gluten-free, vegan, low fat, and low-calorie. In addition, this mashed cauliflower is super creamy and not watery because it's roasted, and, it's high in antioxidants and dietary fiber.
If you thought cauliflower was boring, think again! This roasted mashed cauliflower is anything but. Light, fluffy and savory, it's an awesome complement to my Vegan Mushroom Wellington, Vegan Cranberry Sauce, Herby Croissant Vegan Stuffing my Vegan Sweet Potato Casserole or one of these 40 Vegan Side Dishes. And if you're looking for a unique way to make potatoes, check out my Air Fryer Smashed Potatoes with garlic aioli, my Dairy-Free Mashed Potatoes or my amazing Vegan Potato Salad with lemon, dill and Dijon.
Jump to:
- 🥔 Ingredients for Roasted Mashed Cauliflower
- 🔪 How to Make Roasted Mashed Cauliflower
- 💭 FAQ
- 🍄 Serving Suggestions
- 🥘 Other Recipes You'll Love
- 🍲 What To Serve With Roasted Mashed Cauliflower
- 📖 Recipe
- Roasted Mashed Cauliflower
- 💬 Comments
🥔 Ingredients for Roasted Mashed Cauliflower
- garnishes - I used parsley and rosemary, but feel free to improvise with other herbs including fresh sage or thyme, or whatever dried herbs you have in your pantry.
- plant milk - I typically use oat milk in my recipes, however you can use any plant milk of your choosing.
- vegan butter - if not keen on vegan butter, you may omit completely and/or substitute with more plant milk and olive olive oil.
🔪 How to Make Roasted Mashed Cauliflower
Step 1 - Preheat oven to 425F/218C. Line a baking sheet with parchment paper. Place cauliflower and garlic on lined baking sheet. Mix olive oil and garlic powder in small bowl and brush each side with a thin veil of mixture. Alternatively, you can omit roasting cauliflower and garlic altogether by steaming or boiling cauliflower on the stove and mincing the garlic before mashing.
Step 2 - Roast for 30-45 minutes, or until fork tender, turning half way through.
Step 3 - Remove from oven. Place roasted cauliflower and garlic in large mixing bowl.
Step 4 - Using an immersion blender, begin blending florets and garlic. Add vegan butter and plant milk a little at a time until mixture reaches a consistency similar to mashed potatoes. Season with sea salt and black pepper to taste and give one final stir.
Step 5 - Place in serving bowl. Garnish with more vegan butter, rosemary and parsley. Serve immediately.
💭 FAQ
Is there an alternate method of cooking this recipe, besides in the oven?
Indeed there is. You can easily steam or boil your cauliflower on the stove for 5 to 8 minutes, or until fork-tender. Just be aware that these methods tend to produce cauliflower mashed potatoes that are watery. For best results, drain thoroughly and dry each floret with a clean hand towel before mashing.
Which is a better alternative to roasting the cauliflower? Steaming or boiling?
Steaming is preferred over boiling as it preserves this cruciferous vegetable's nutrients.
Can I make this side dish the day before and reheat before my holiday dinner?
Yes. However, it's best to omit garnishes until after reheating, and add right before serving.
How long can I store leftovers?
You can store leftovers in an airtight container for up to 4 days.
Can leftovers be frozen?
Yes. You can freeze leftovers in an airtight container for up to 3 months. Before reheating, allow to sit at room temperature until fully defrosted, then stir well and reheat on stove or in microwave, adding a bit of water or plant milk as necessary.
🍄 Serving Suggestions
For a little versatility, top this roasted mashed cauliflower with:
- sautéed mushrooms
- nutritional yeast
Or, add the following for a creamier texture:
- vegan cream cheese
- vegan sour cream
🥘 Other Recipes You'll Love
Some of my favorite holiday recipes include my Vegan Hollandaise Sauce Over Grilled Asparagus, One Pot Vegan Corn Chowder, Vegan Tomato Zucchini Tart and my Vegan Biscuit Recipe.
If you're looking for more holiday recipes, check out my these 12 show-stopping Vegan Main Dishes, this spiced orange Gin Spritz, non-alcoholic Cranberry Spritzers, my easy Vegan Pumpkin Bread, Vegan Eggnog and my 30-minute Vegan Pumpkin Cupcakes Don't forget dessert with this amazing raspberry Vegan Pavlova. And for dozens of holiday recipes from all your favorite food bloggers, visit my Vegan Holiday Roundups.
🍲 What To Serve With Roasted Mashed Cauliflower
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment sectionfurther down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest,andTwitter, and sign up for my newsletter!
📖 Recipe
Roasted Mashed Cauliflower
This roasted cauliflower mashed potatoes recipe is loaded with heirloom garlic and fresh herbs, takes less than 15 minutes to prepare and is non-dairy, vegan, low-fat, low calorie, and gluten-free.
5 from 82 votes
Course: Side Dish
Cuisine: All
Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Servings: 6 servings
Calories: 120kcal
Author: Deborah
Cost: $9
Ingredients
- 2 whole cauliflowers de-stemmed and pulled apart into florets
- 1 whole bulb garlic peeled and separated
- 2 tablespoon vegan butter
- 1 cup oat milk or other plant milk
- sea salt & pepper to taste
- 1 tablespoon olive oil extra virgin
- 1 teaspoon garlic powder
Garnish
- 2 teaspoon rosemary fresh
- 2 teaspoon parsley fresh
US Customary - Metric
Instructions
For the Cauliflower
Preheat oven to 425°F (218 C°). Line a baking sheet with parchment paper. Mix olive oil and garlic powder in small dish. Place cauliflower and garlic on baking sheet and brush with thin veil of olive oil mixture.
Roast for 30 to 45 minutes, or until fork-tender, turning half-way through.
Remove roasted vegetables and place in large mixing bowl.
Using an immersion blender, start blending the florets and garlic. Add vegan butter and continue to blend thoroughly. Add plant milk, a little at a time, until you achieve a mashed potato consistency. Add sea salt and pepper to taste. If necessary, fluff with fork or hand mixer before serving.
Place cauliflower in a serving bowl. Garnish with more vegan butter, fresh rosemary and parsley and serve immediately.
Video
Notes
- Nutritional information is an estimate, not a guarantee.
- You can easily steam or boil your cauliflower on the stove for 5 to 8 minutes, or until fork-tender.
- To preserve nutrients, steaming is preferred to boiling if you choose not to roast.
- Make the day before your holiday dinner and store in an airtight container overnight without garnishes. Garnish once you remove from refrigerator and reheat the recipe in the oven or microwave.
- Store leftovers in an airtight container in your refrigerator up to 4 days.
- Leftovers may also be frozen in an airtight container for up to 3 months. Once ready to use, remove from freezer and defrost on your countertop. Once defrosted, reheat recipe in saucepan with a little milk or water. On the other hand, you can also reheat in the microwave.
Nutrition
Serving: 100g | Calories: 120kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 107mg | Potassium: 599mg | Fiber: 4g | Sugar: 7g | Vitamin A: 260IU | Vitamin C: 93mg | Calcium: 100mg | Iron: 1mg
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