Roasted Cauliflower Mash

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.

Course Appetisers/Snacks

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 112kcal

Author Charla

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.

Nutrition