This Vegan Mashed Cauliflower is better than mashed potatoes – it’s light, fluffy, and full of herby flavor!
Happy Halloween, everyone!! I don’t have a Halloween recipe to share with you today, but I DO have the first recipe in my #WellandFullThanksgiving series!! For the month of November, I’m going to be sharing five festive Thanksgiving recipes that will be perfect for your holiday table.
Today, I’m posting a delicious vegan mashed cauliflower recipe. I tossed around the idea of making mashed potatoes, but I honestly think mashed cauliflower is way easier to make. Potatoes usually need to be mashed by hand, because they can get gummy if made in a food processor. But not cauliflower! It purées into smooth pillowy goodness, and is the perfect vehicle for the herbs and buttery olive oil.
This Thanksgiving recipe series is a pretty unusual undertaking for me, because Thanksgiving is my least favorite holiday, food-wise (I know!!). Before this, I only had one Thanksgiving recipe on this blog! It’s kind of a hard holiday for vegetarians/vegans because everything is centered around meat. My extended family in particular loves this holiday as an opportunity to expound on how plant-based eaters don’t get enough protein/iron/B-vitamins, etc. (Cue eye roll!!) It’s amazing to me that in 2018 people STILL perpetuate the myth that vegetarians/vegans don’t get enough protein. It’s such an outdated way of thinking!
This year my plan is to grin, bear it, and load my plate up with mashed cauliflower. Thanksgiving is, after all, a holiday about giving thanks, and I’m very grateful for everything I have this year. There are worse things than hearing critiques on vegetarianism ;) Cheers!
Vegan Mashed Cauliflower
- 1 Head of White Cauliflower
- 2 Tbs Olive Oil
- 2 Cloves Garlic minced
- 2 Tsp Fresh Rosemary chopped
- 1 Tsp Dried Parsley
- 1/2 Tsp Salt
- Black Pepper to taste
- Bring a pot of water to boil. While the water is heating up, cut cauliflower into florets.
- Add florets to the pot of boiling water, and boil for about 10 minutes, or until cauliflower is tender when pierced with a fork. Drain, and let cool.
- In a pan, add in a drizzle of olive oil and bring to medium heat. Add in the garlic, rosemary, and parsley, and sauté until the garlic is fragrant, about 1-2 minutes.
- Add cauliflower florets, salt, black pepper, and olive oil (NOT the sautéed garlic and herbs) to a food processor. Process until the cauliflower is a smooth purée.
- Once the cauliflower is smooth, add in the sautéed garlic and herbs, and process a few times until it's fully incorporated.
- Serve, and enjoy!
If you make this vegan mashed cauliflower and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)