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MASHED CAULIFLOWER (VEGAN)

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MASHED CAULIFLOWER (VEGAN)

Say goodbye to boring side dishes and hello to this flavorful and nutritious Mashed Cauliflower! 🤤 A delicious alternative to mashed potatoes with the added bonus of garlic, leeks, chives, and thyme. Plus, it’s easy to make and ready in just 20 minutes! 

OVERVIEW

  • Prep Time : 10 minutes
  • Cook Time : 10 minutes
  • Total Minutes : 20 minutes
  • Servings: 3 – 4  Servings 
  • CALORIES: Approximately 98 to 100 KCAL

INGREDIENTS

  • 1 medium head white cauliflower (about 575 grams) – discard core and leaves and break into florets
  • 1/4 cup unsalted vegetable broth – can substitute with 1 tablespoon olive oil
  • 3 garlic cloves – minced
  • 1 leek – trimmed and chopped fine  
  • 2 heaping tablespoons nutritional yeast
  • 1 tablespoon vegan butter – optional
  • 1/4-1/2 cup unsweetened almond milk
  • 2 tablespoons finely chopped fresh chives
  • 1 teaspoon finely chopped fresh thyme
  • 1/2 teaspoon ground sea salt
  • 1/4 teaspoon freshly ground black pepper

DIRECTIONS

  1. Boil Cauliflower: Fill a large pot with water, bring to boil and add the cauliflower. Boil for 10-15 minutes or until soft. Drain and let the cooked cauliflower sit in a colander to release any steam.
  2. Cook Leeks and Garlic: In a medium skillet, heat vegetable broth (or olive oil) and add minced garlic and finely chopped leeks. Cook for 4-5 minutes until tender.
  3. Blend Ingredients: Add the cooked leeks and garlic, nutritional yeast, vegan butter, almond milk, chives, thyme, salt, and pepper to a food processor.
  4. Puree Cauliflower: Add the cooked and drained cauliflower to the food processor and blend until creamy. Adjust with additional almond milk if needed.
  5. Store and Freeze: This recipe makes 4 cups of mashed cauliflower, roughly 1 cup per serving. Store in an airtight container in the fridge for 2-3 days, or freeze for up to 3 months

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