Mashed Cauliflower with Roasted Garlic & Chives

A couple years ago, I blogged about a Cauliflower Purée with Mushroom Compote, Seared King Mushroom and Shitake Bacon dish. That meal was awesome but time-consuming. Today, the big head of cauliflower sitting in my fridge inspired me to make a simple mashed-potato-like side dish.

Mashed Cauliflower with Roasted Garlic and Chives

I decided to load this up with roasted garlic, chives, and nutritional yeast. I used vegan margarine, but a drizzle of olive oil would be really tasty too.

Mashed Cauliflower with Roasted Garlic and Chives

The result is a wonderfully light and flavorful side dish that you wouldn’t feel too bad about if you ended-up eating a whole bowl full. Who me? Never…

Mashed Cauliflower with Roasted Garlic and Chives

I always like to include a couple cloves of roasted garlic in my mashed potatoes (or in this case, mashed cauliflower), but if you don’t have the time, feel free to substitute a fresh clove of garlic.

Roasted Garlic

Roasting Garlic Cloves

  1. Preheat the oven to 325°F.
  2. Cut off the end of the garlic cloves to expose the flesh. Place them on a piece of foil, drizzle them with olive oil and season them with salt and pepper.
  3. Wrap the cloves up with the foil and place them on baking pan. Bake them for 1 hour. The cloves should be soft and fragrant.
  4. When cooled, pop the cloves from their skins, and mash them up before incorporating them into your dish.
Mashed Cauliflower with Roasted Garlic and Chives Mashed Cauliflower with Roasted Garlic and Chives

Mashed Cauliflower with Roasted Garlic and ChivesMashed Cauliflower with Roasted Garlic and ChivesMashed Cauliflower with Roasted Garlic and ChivesMashed Cauliflower with Roasted Garlic and ChivesMashed Cauliflower with Roasted Garlic and Chives

4.9 from 9 reviews
Mashed Cauliflower with Roasted Garlic & Chives
 
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This vegan cauliflower mash / cauliflower puree with roasted garlic, chives, and nutritional yeast is so healthy, they won't feel guilty asking for seconds! Vegan / Gluten-Free
Author:
Recipe type: Side
Serves: 4
Ingredients
  • 1 large cauliflower, chopped into florets
  • 2 big cloves of roasted garlic (or 1 clove raw garlic)
  • 2 tbsp nutritional yeast
  • 2 tbsp vegan margarine
  • 1 tbsp fresh chives, chopped
  • salt & pepper
Instructions
  1. Chop the head of cauliflower into small florets.
  2. Place cauliflower in a large pot and fill with just enough water to cover the florets.
  3. Bring the water to boil and then reduce the heat to medium-low. Steam until tender, about 6 minutes.
  4. Drain the cauliflower well.
  5. Place the cauliflower in a large bowl, and puree with potato masher or immersion (stick) blender.
  6. Mix in remaining ingredients, seasoning with salt and pepper, to taste.

55 Comments

  1. Lizzie 9 April, 2014
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  10. Pingback: Nativity Fast – Small Oak Deep Roots 13 November, 2016

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