Vegan Mashed Cauliflower is creamy, buttery, garlicky, and ready in just 15 minutes! This quick and easy recipe uses frozen cauliflower to get it done.
Steam cauliflower in the microwave as per instructions on the bag.
While the cauliflower cooks, sauté the garlic and rosemary in olive oil in a small pan over medium heat for 2 to 3 minutes or until the garlic is aromatic and slightly browned.
Place the steamed cauliflower, butter, sea salt, black pepper, onion powder, and sautéed garlic with oil in a food processor.
Process the mixture. Scrape down the sides between processing to ensure all of the cauliflower is blended into the mash. Add milk or butter as needed.
Process until smooth and creamy. Add more salt and pepper to taste.
Notes
See more expert tips, pictures, and variations above for making the best vegan mashed cauliflower!Yield: About 2 cups of mashed cauliflowerServing Size: ½ cupTop Tips:
If desired, you can remove the rosemary from the sautéed garlic. Or you can keep it in for a stronger rosemary flavor in the mash.
Be careful about over-processing the mixture, or it will become gloopy. The overall time processing is usually around 5 minutes.
Garnish with a sprinkle of nutritional yeast, vegan parmesan cheese, or finely chopped green onions, if desired.
Storage: Store vegan mashed cauliflower in an airtight container in the refrigerator for 3 to 5 days. For freezing, divide the mashed cauliflower into freezer-safe containers or resealable freezer bags, leaving space at the top for expansion. Store them in the freezer for 2 to 3 months.Reheating: When ready to enjoy your mashed cauliflower, thaw it in the refrigerator overnight or reheat it directly from frozen in a saucepan over medium-low heat. Add a splash of non-dairy milk as needed. Stir occasionally until thoroughly heated to maintain its flavor and consistency.