Vegan Herb Mashed Cauliflower Recipe

I find the Farmer’s Market to be one of the most inspiring places to shop around. This would be true anywhere, but here in California we are especially lucky because many of our markets are open year round and contain the best of our state’s farms. I have a special weakness for organic produce, and when organic meets heirloom in a beautiful, vibrantly colored flat, I can’t help but be inspired. Enter the cauliflower. Ever since I cut potato out of my diet so that I could best breastfeed sensitive Baby Yum, cauliflower has had a special place in my heart. Before I ever started an allergen-free gluten-free diet, I enjoyed southern-style mashed cauliflower as a side dish. Once I went allergen-free and potato-free, this carb-girl started having some serious mashed potato cravings. I had to modify my old recipe quite a bit to fit with my dairy-free diet, and the following recipe is the result. I’ve never been that crazy about plain cauliflower (especially raw, yech), but steamed with herbs and blended with herbs, some healthy olive oil and a dollop of decadent margarine, cauliflower transforms into a whole new, very tasty dish. I like to add fresh herbs to the hot cauliflower because it adds a fresh, green flavor and presentation, but it is tasty without as well. If you plan on serving it with a hearty sauce like vegan gravy, I would probably leave out the dill or parsley. You can also use a plain version as a topping for shepherd’s pie. It is softer than a mashed potato topping but has a very satisfying mouth-feel and flavor. In fact, just talking about it makes me want some! Let me know how you serve your mashed cauliflower in the comments. If you haven’t tried it before, there is no time like the present! I promise that you won’t be sorry you tried it.

*The golden mashed cauliflower is made with some gorgeous yellow cauliflower, as pictured above. The white mashed cauliflower was made using the more commonly available white cauliflower. Both organic, of course!*

This post is an entry in Meatless Mondays

Looking for more gluten-free cauliflower recipes? Try these!
Roasted Garlic Cauliflower recipe
Cauliflower CRUST pizza (low-carb, flourless!)
Elana’s Potato-free Cauliflower “Potato” Salad
Elana’s Cauliflower Rice
Alison’s Roasted Cauliflower Soup
Sorghum Cauliflower Curry Recipe
Dairy Free Rice-free Cauliflower “Risotto”
What’s your favorite cauliflower recipe? Share in comments!

Dairy-free Mashed Cauliflower Recipe
1 head of cauliflower
1 tbsp. olive oil
1 tbsp. margarine (I use Earth Balance soy-free)
a few sprigs of fresh herb of choice (dill or parsley are nice)
1-2 tbsp. nutritional yeast (optional)
salt, to taste
pepper, to taste
Cut off generous florets off the main cauliflower stalk. Bring water to a boil in steamer and add your florets. If you want, you can add a sprig or two of your fresh herb, reserving some for later. Steam for 8-10 minutes or until you can easily pierce with a fork. Remove herb and discard. Remove florets from steamer and put in your food processor. Process lightly. Add your olive oil, margarine, and fresh herb and process until creamy. Add nutritional yeast, salt, and pepper, and process again to disperse. Taste and adjust seasonings as needed.
Baby Yum style: For an allergy-prone 14 month old who has already successfully eaten cauliflower, fresh herbs and olive oil:
I left out the margarine and salt.

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7 Responses to “Vegan Herb Mashed Cauliflower Recipe”

  1. I wish I lived near a good Farmer’s market!!! Never in my life have I seen purple cauliflower. It looks soo pretty.
    Do you add nutritional yeast just for extra vitamins? Or does it help with the texture of the mashed cauliflower?

  2. Hi Tiffany! I love the purple cauliflower too, although I think the golden yellow is my favorite. It has an especially nice flavor.

    I add nutritional yeast for the flavor! It has a great “cheesy” savory flavor that adds extra oomph to a recipe, especially to a vegan palate. The extra B vitamins are just icing on the cake. But, you can easily leave it out, and sometimes I do when I make this recipe. It just depends on my mood. :)


  3. We get funky coloured cauliflower at our market too! I love it, makes my 4YO more willing to eat it! My husband makes a mashed cauliflower but we’ve never added nutritional yeast. We’ll definitely have to try your recipe. Thank you!

  4. The photo you linked up is beautiful and appealing. I love cauliflower and have used it in place of potatoes but, I don’t think I did it as mashed cauliflower. Can’t wait to try this. I like the yellow cauliflower appearance better.Thanks for linking up to MMM.

  5. [...] sauce Nutritional Yeast Coated Baked Tofu Strips Pan Fried Southern Fried Nutritional Yeast Tofu Mashed Cauliflower with Nutritional Yeast Cheesiness Dairy-Free Cheesy Nutritional Yeast Spinach [...]

  6. Kristen Moran Says:

    Oh, I wished I found your site months ago!!! I have an 11 month old who was allergic to many things. Rather than put her on formula that she detested and I refused to force syringe feed her, I cleaned my diet and went natural and clean. She recovered wonderfully, and I don’t regret anything (although I am still craving an ooey-gooey NY pizza pie!). Now that the pedi.GI has cleared her for solids, I want to keep her as clean as possible as well. I’ll be a regular on your site for recipes. From one committed Momma to another, Cheers!

  7. I just made these for tomorrow’s Thanksgiving dinner and of course did a bit of sampling…. This is very good! This version worked much much better for me than boiling the cauliflower, and it’s nice to be able to up or reduce the seasonings as appropriate. Mine are reasonably bland because they’ll be a foil for everything else but it would be really easy to increase the flavor. The texture is great, too! Thanks for a really good recipe. :)

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