Learn how to make some homemade roasted cauliflower mash. This mash is a low carb, creamy alternative to conventional mash which is made from potatoes. Totally vegan friendly, gluten and grain free.
Jump to:
I'm a huge mash potato kind of girl, it's my to go for so many recipes because it pairs so well with so many different foods.
However, there are times when I'm adjusting my lifestyle for example if I want to lower my carb intake where I want to eat something that is similar to mashed potato without the density.
This is where cauliflower mash comes to the rescue. This isn't just any mash but roasted, which is a total gamechanger.
I've been eating this mash for some time now, but thought I should share just how I make it with my audience.
The mash is creamy, flavoursome due in part to the cauliflower being roasted and because I like to add a number of herbs and spices.
The silky smooth texture is achieved from pureeing the florets once roasted with plant based milk, this is what creates that traditional mash consistency.
What Is Cauliflower Mash?
Cauliflower mash is a trendy mashed potato alternative made from cooked cauliflower. You can make the mash by boiling or steaming the florets.
Once the florets are soft, you break them down with either, cream, water or milk using a food processor, blender or immersion stick until a smooth consistency is achieved.
What sets roasted cauliflower mash apart from regular cauliflower mash is the depth of flavour that comes from roasting the cauliflower.
This is indeed recommended and will take a would-be boring vegetable mash to a gourmet restaurant style mash.
Roasting enhances the cauliflower’s natural sweetness and gives the mash a richer, nuttier taste.
Ingredients you will need
- Cauliflower - You will want a whole head of cauliflower, make sure you are using fresh and not frozen.
- Vegan butter (not pictured) - To coat the florets with and to add the bowl when making the mash.
- Almond milk - A neutral tasting plant based milk is required, almond is perfect for making cauliflower mash.
- Olive oil - greasing the parchment paper.
- Parsley/thyme/onion and garlic granules/pink salt - These are my typical go to herbs and spices.
Reasons to make this dish
- Perfect for anyone who is grain/gluten free or vegan
- The recipe relies on almond milk not conventional milk to make the mash
- It's the perfect side dish for weeknights dinners
- Great alternative to mash that's made from potatoes
- Ideal for those who are looking for mash that isn't carb loaded
- It's replicate regular mash by being so sliky smooth and creamy in texture
The steps
- Preheat the oven to 180C/356F/gas mark 4.
- Line a baking tray with parchment paper and grease with olive oil.
- Place the florets on the baking tray and spread them out.
- Coat the florets with some melted vegan butter, ensuring that there are no dry spots (this is very important).
- Roast the cauliflower until it is golden (not burnt) make sure to turn them over half way through, this should take about 25 minutes (if you find that the cauliflower browns too quickly reduce the heat to 160C/338F/gas mark 3 .
- Remove the tray from the oven and transfer the florets into a bowl.
- Add the nutritional yeast, onion/garlic granules, thyme, parsley and the 2tbsp of vegan butter.
- Slowly pour the almond milk (you may not use all of the milk so don't add it all at once) into the bowl while using an immersion stick blender to break down the florets into mash.
- Do a taste test and add pink salt to taste.
Notes and tips
- When pureeing the mash I find using an immersion blender works best in having control over the overall texture of the mash.
- Any leftovers can be refrigerated in an air tight container for up to 3 days.
- You don't need to boil or steam the cauliflower, roasting in the oven will lend that soft texture.
- Feel free to add some mustard powder, parsely, chives, scallion, fresh onion, garlic, chilli, vegan cheese, vegan mayo, black pepper, curry powder etc...
- This recipe is freezer friendly and can be stored in a freezer friendly container for up to 3 months.
- When ready to use allow the mash to thaw out on the countertop, re-heat in a saucepan, add a splash of almond milk if required.
- Feel free to use the powdered onion and garlic instead of granules.
More recipes to try and pair with
- How to Make Turkey Gravy Without Drippings
- Broccoli Rice
- Creamy Coconut Curry Chicken
- Orange Chicken Wings
- Caribbean Style Caramelized Onions
- Slow Cooker Chicken Chickpea Curry
- Caribbean Plantains with Ground Beef (One pan)
- Caribbean Curried Butter Beans (Vegan)
- Jamaican Oxtail Stew with Butter Beans (Gluten-Free)
**Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**
Roasted Cauliflower Mash
Ingredients
To roast the cauliflower
- 1 whole head of cauliflower chopped into florets
- vegan butter for coating the cauliflower
To make the mash
- 1 tablespoon nutritional yeast optional
- 1 teaspoon onion granules
- 1 teaspoon garlic granules
- 1 teaspoon fresh thyme (can use dried)
- 1 teaspoon parsley
- 2 tablespoon vegan butter melted
- ⅓ cup almond milk (80ml) you may not need all of it
- pink salt to taste
Instructions
- Preheat the oven to 180C/356F/gas mark 4.
- Line a baking tray with parchment paper and grease with vegan butter.
- Place the florets on the baking tray and spread them out.
- Coat the florets with some melted vegan butter, ensuring that there are no dry spots (this is very important).
- Roast the cauliflower until it is golden (not burnt) make sure to turn them over half way through, this should take about 25 minutes (if you find that the cauliflower browns too quickly reduce the heat to 160C/338F/gas mark 3 .
- Remove the tray from the oven and transfer the florets into a bowl.
- Add the nutritional yeast, onion/garlic granules, thyme, parsley and the 2tbsp of vegan butter.
- Slowly pour the almond milk (you may not use all of the milk so don't add it all at once) into the bowl while using an immersion stick blender to break down the florets into mash.
- Do a taste test and add pink salt to taste.
Notes
- When pureeing the mash I find using an immersion blender works best in having control over the overall texture of the mash.
- Any leftovers can be refrigerated in an air tight container for up to 3 days.
- You don't need to boil or steam the cauliflower, roasting in the oven will lend that soft texture.
- Feel free to add some mustard powder, parsely, chives, scallion, fresh onion, garlic, chilli, vegan cheese, vegan mayo, black pepper, curry powder etc...
- This recipe is freezer friendly and can be stored in a freezer friendly container for up to 3 months.
- When ready to use allow the mash to thaw out on the countertop, re-heat in a saucepan, add a splash of almond milk if required.
- Feel free to use the powdered onion and garlic instead of granules.
Afolabi Taiwo says
This dish is good idea. Can chicken be added to it?
Charla says
Yes, you can pair the mash with chicken.