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
 
Prep time
Cook time
Total time
 
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.

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51 Comments

  1. Elizabeth TresCosas says:

    Looks fantastic.
    2013 = Year of Less Carbs and More Veggies.
    Thanks!

    Reply
    • vegangela says:

      I couldn’t agree more! Thanks for stopping by :)

      Reply
    • David says:

      Veggies are very high in carbohydrates. I assume you mean less refined carbs!

      Reply
      • vegangela says:

        Yes exactly :)

        Reply
  2. Mashed cauli was a big staple in our house whne we were going no carbs for dinner. I need to bring it back – so good!

    Reply
    • vegangela says:

      Agreed – it’s a great alternative! Thanks for stopping by :)

      Reply
  3. Jackie says:

    This recipe sounds absolutely wonderful and delicious! I’m going to try it as soon as I pick up some nutritional yeast. I’m always looking for comfort foods that are vegan, so I don’t jump into all the heavy carbs. Thanks for this.

    Reply
    • vegangela says:

      You’re so welcome! Let me know what you think of it… :)

      Reply
  4. That looks awesome! I tried mashed cauli tonight for the first time and unfortunately it bombed pretty hard. I roasted them but don’t think they were in there long enough. They were still pretty firm. Do you find you need to get them pretty soft in order to get the mashed potato consistency?

    Reply
    • vegangela says:

      Did you make the mashed cauliflower from this recipe? Yes, the cauliflower has to be pretty soft before mashing it… hope that helps?

      Reply
      • Well I didn’t use your exact recipe no. I roasted the cauliflower in the oven to brown them and give extra flavor then tossed them into the food processor with some of the broth from the moroccan chicken to moisten it up. The flavors going into the mash were solid but the consistency was gross :)

        Reply
        • vegangela says:

          Hmm… sorry it didn’t work out. Maybe try making it as-is next time to see if it works out better for you?

          Reply
        • Melissa says:

          If you read the recipe carefully, you roost the garlic, and actually boil the cauliflower. If you roast the cauliflower, I’m sure that would be gross!

          Reply
          • vegangela says:

            Hi Melissa – You got it! It’s the roasted garlic that really makes this so flavorful…

  5. Sophie says:

    A divine & tasty recipe! I made this yesterday for the very 1st time & loved every bite of it!

    I ate it with baked tofu & my husband ate this with an organic pork chop: so good, so tasty too! :)

    I am not a vegan but do cook, bake & eat vegan 5x/week. I also blog about it! Check me out! x

    Reply
    • vegangela says:

      Hi Sophie – Thanks for taking the time to comment. I’m so glad that you both enjoyed this recipe! I’ll add your blog to my RSS reader now :)

      Reply
      • helen hegarty says:

        Hi there. Your recipes sound fantastic! Im going to try this cauli mash. Just wondering what is the reason for the addition of nutritional yeast? What does it taste like? Is there a generic name for it?
        Helen.

        Reply
        • vegangela says:

          Hi Helen – Nutritional yeast imparts a “cheesy” flavor. Feel free to leave it out if you don’t have any on hand, but it’s a great addition to any vegan kitchen. Read my post about it here: http://www.vegangela.com/2011/04/20/nutritional-yeast-nooch/

          Reply
          • helen hegarty says:

            Hi Angela, I got the nutritional yeast and Ive tried this recipe 3 times since. Its fantastic. My cauliflower-hating friends just thought it was delicious! Its definitely going to be on my repertoire of recipes from now on. Thanks so much.

          • vegangela says:

            Hi Helen, I fixed the “typo” on my name, he he! :) I’m so glad you picked up some nutritional yeast – it’s such a great ingredient. I put it in everything!

  6. Shannon says:

    This is really yummy!!!

    Reply
    • vegangela says:

      So glad you liked it! :)

      Reply
  7. Katya says:

    I made this tonight and it was really really good! Yay to cauliflower and thank you for the simple and tasty recipe!

    Reply
    • vegangela says:

      Yay for cauliflower indeed! I’m glad you liked it, thanks for taking the time to comment ;)

      Reply
  8. Meghan says:

    Oh my god, these are heavenly. Thank you for posting! These are perfect for comfort food when you’re vegan and trying to cut carbs/fat out for sports. I made them without the margarine and they still are amazing…will quickly become a staple in my house. Thanks again!

    Reply
    • vegangela says:

      Agreed – they’re like the perfect “comfort yet healthy” food. I’m so glad you liked them, thanks for taking the time to let me know!

      Reply
  9. Philip says:

    Tried it tonight. Turned out great!

    The kids were a little sceared, but they cleaned their plates :-)

    Just found your sire today, will definitely try some more recipes

    Philip

    Reply
    • vegangela says:

      Happy to hear it! Thanks for taking the time to comment :)

      Reply
  10. Cristina says:

    Out of all the recipes out there, I chose yours solely based on the amazing pictures. It was scrumptious!

    Reply
    • vegangela says:

      Thank you! Glad you liked it :)

      Reply
  11. Kat says:

    You use vegan margarine in your recipes which I’m not allowed to eat, can you substitute with olive oil or something in savoury dishes?

    Reply
    • vegangela says:

      In this recipe, absolutely! I use margarine very rarely myself and would say that olive oil can be used in most of my appetizers and mains.

      Reply
  12. I’m anxious to give some of these a try. After watching Forks over Knives we made the switch about two months ago… Always on the lookout for making this new way of eating more enjoyable. Thanks for taking the time to provide this info…

    Reply
    • vegangela says:

      That’s so great! I’m so glad that my recipes can help you as you embark on this new journey. Please let me know which recipes you try :)

      Reply
  13. David says:

    Your picture of the roasted garlic looks like it has olive oil on the foil. But the “recipe” does not refer to oil (though it does say to drizzle salt and pepper). Was wondering whether you roast it with salt, pepper and drizzled olive oil.

    Reply
    • vegangela says:

      Hi David – You should drizzle olive oil and season with salt and pepper. I’m fixing the post now. Thanks for catching it and reporting it to me!

      Reply
  14. jamie says:

    Amazing recipes! :) Do you include nutrition information on any of your recipes?

    Reply
    • vegangela says:

      Thanks! I don’t at this time, but I’ll get to it eventually :)

      Reply
  15. Libby says:

    I was wondering if you could give me ideas about what to serve these with? I like to do sort of traditional “meat and potatoes” meals that have no meat! I don’t know if that sounds weird but… I do have a hard time thinking of things to serve that aren’t just variations on baked tofu.

    Reply
    • vegangela says:

      Hi Libby – I do tend to serve this with a side of baked tofu, but you could do seitan or tempeh on the side too. You could also coat your tofu in BBQ sauce or “shake and bake” type toppings. I’ll try to get more of those types of recipes up in the new year :)

      Reply
  16. Sharon says:

    Can’t wait to try this! But, I’m a bit confused about cooking the cauliflower. You the water should cover the florets but then you say to steam until tender. Does it matter if they’re steamed or boiled as long as they’re soft? I always assume you lose fewer nutrients with steaming.

    Reply
    • Sorry about that. Steam or boil, either works :)

      Reply
  17. Lizzie says:

    I’ve made this recipe before and I thought it was FABULOUS. Seriously, I think it only lasted me three servings :)

    However, cauliflower is a little expensive in my area (for a poor college student). Could I make this recipe with frozen cauliflower? I know it probably won’t be quite as good as fresh, but I figure it might be worth a try. Could I just microwave the frozen cauliflower, or would I still steam/boil it on the stove? I’m pretty new at cooking :)

    Reply
    • Glad you like it so much. Absolutely, use frozen cauliflower. I don’t think it will matter one bit :)

      Reply
  18. Tricia says:

    I am giving this recipe 5 stars, but I have to admit that it didn’t start out that way. I happen to LOVE sinfully delicious mashed potatoes. I also LOVE cauliflower, so I thought this would be a marriage made in heaven.

    I followed the recipe to the letter, but when I took my first bite- I felt like I had been betrayed. The texture is nothing like mashed potatoes. I wanted to cry and toss the whole thing out. A few minutes later, I had the delicious hint of roasted garlic in my mouth. I went back for a few more bites…. a few bites turned into me eating the whole pan.

    I will definitely make this again and again. If you are a first timer, please note that these are missing the starchy quality of potatoes. If you can get past that, these are quite tasty. Thank you for the recipe.

    Reply
    • Hi Tricia, that’s great feedback and sorry if I misled you. I guess nothing can really replace potatoes, but considering how healthy this is in comparison, I think it’s a good compromise. Thanks for taking a chance on the recipe, and encouraging others to as well. All the best :)

      Reply
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