These roasted cauliflower mashed potatoes put a new spin on a traditional recipe favorite. Loaded with roasted heirloom garlic and fresh herbs, these easy mashed cauliflower potatoes are the absolute best despite being non-dairy, gluten-free, vegan, low fat, and low-calorie. In addition, this mashed cauliflower is super creamy and not watery because it’s roasted, and, it’s high in antioxidants and dietary fiber.
If you thought cauliflower was boring, think again! This roasted cauliflower mashed potatoes recipe is anything but. Light, fluffy and savory, it’s an awesome complement to my Vegan Mushroom Wellington, my Herby Croissant Vegan Stuffing my Vegan Sweet Potato Casserole or one of these 40 Vegan Side Dishes. And if you’re looking for a unique way to make potatoes, check out my Air Fryer Smashed Potatoes with garlic aioli.
Looking for more holiday recipes? Check out my these 12 show-stopping Vegan Main Dishes, this spiced orange Gin Spritz, non-alcoholic Cranberry Spritzers, my easy Vegan Pumpkin Bread and my 30-minute Vegan Pumpkin Cupcakes. And for dozens of holiday recipes from all your favorite food bloggers, visit my Vegan Holiday Roundups.
🥔 What Goes In Cauliflower Mashed Potatoes?
- garnishes – I used parsley and rosemary, but feel free to improvise with other herbs including fresh sage or thyme, or whatever dried herbs you have in your pantry.
- plant milk – I typically use oat milk in my recipes, however you can use any plant milk of your choosing.
- vegan butter – if not keen on vegan butter, you may omit completely and/or substitute with more plant milk and olive olive oil.
🔪 How to Make This Cauliflower Mashed Potatoes Recipe
Step 1 – Preheat oven to 425F/218C. Line a baking sheet with parchment paper. Place cauliflower and garlic on lined baking sheet. Mix olive oil and garlic powder in small bowl and brush each side with a thin veil of mixture. Alternatively, you can omit roasting cauliflower and garlic altogether by steaming or boiling cauliflower on the stove and mincing the garlic before mashing.
Step 2 – Roast for 30-45 minutes, or until fork tender, turning half way through.
Step 3 – Remove from oven. Place roasted cauliflower and garlic in large mixing bowl.
Step 4 – Using an immersion blender, begin blending florets and garlic. Add vegan butter and plant milk a little at a time until mixture reaches a consistency similar to mashed potatoes. Season with sea salt and black pepper to taste and give one final stir.
Step 5 – Place in serving bowl. Garnish with more vegan butter, rosemary and parsley. Serve immediately.
Indeed there is. You can easily steam or boil your cauliflower on the stove for 5 to 8 minutes, or until fork-tender. Just be aware that these methods tend to produce cauliflower mashed potatoes that are watery. For best results, drain thoroughly and dry each floret with a clean hand towel before mashing.
Steaming is preferred over boiling as it preserves this cruciferous vegetable’s nutrients.
Yes. However, it’s best to omit garnishes until after reheating, and add right before serving.
You can store leftovers in an airtight container for up to 4 days.
Yes. You can freeze leftovers in an airtight container for up to 3 months. Before reheating, allow to sit at room temperature until fully defrosted, then stir well and reheat on stove or in microwave, adding a bit of water or plant milk as necessary.
🍄 Serving Suggestions
For a little versatility, top this cauliflower mashed potatoes recipe with:
- sautéed mushrooms
- nutritional yeast
Or, add the following for a creamier texture:
- vegan cream cheese
- vegan sour cream
🥘 Other Recipes You’ll Love
🍲 What To Serve With This Recipe
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
Roasted Cauliflower Mashed Potatoes
- 2 whole cauliflowers de-stemmed and pulled apart into florets
- 1 whole bulb garlic peeled and separated
- 2 tablespoon vegan butter
- 1 cup oat milk or other plant milk
- sea salt & pepper to taste
- 1 tablespoon olive oil extra virgin
- 1 teaspoon garlic powder
- 2 teaspoon rosemary fresh
- 2 teaspoon parsley fresh
For the Cauliflower
- Preheat oven to 425°F (218 C°). Line a baking sheet with parchment paper. Mix olive oil and garlic powder in small dish. Place cauliflower and garlic on baking sheet and brush with thin veil of olive oil mixture.
- Roast for 30 to 45 minutes, or until fork-tender, turning half-way through.
- Remove roasted vegetables and place in large mixing bowl.
- Using an immersion blender, start blending the florets and garlic. Add vegan butter and continue to blend thoroughly. Add plant milk, a little at a time, until you achieve a mashed potato consistency. Add sea salt and pepper to taste. If necessary, fluff with fork or hand mixer before serving.
- Place cauliflower in a serving bowl. Garnish with more vegan butter, fresh rosemary and parsley and serve immediately.
- Nutritional information is an estimate, not a guarantee.
- You can easily steam or boil your cauliflower on the stove for 5 to 8 minutes, or until fork-tender.
- To preserve nutrients, steaming is preferred to boiling if you choose not to roast.
- Make the day before your holiday dinner and store in an airtight container overnight without garnishes. Garnish once you remove from refrigerator and reheat the recipe in the oven or microwave.
- Store leftovers in an airtight container in your refrigerator up to 4 days.
- Leftovers may also be frozen in an airtight container for up to 3 months. Once ready to use, remove from freezer and defrost on your countertop. Once defrosted, reheat recipe in saucepan with a little milk or water. On the other hand, you can also reheat in the microwave.