- 1 large head cauliflower (2.5 pounds), stem and leaves removed, cut into florets (use the white core in the recipe but not the leaves or end of the stem – see notes)
- 1 tablespoon fine salt for boiling the cauliflower
- 3 tablespoons cashew cream
- 2 tablespoons vegan, soy-free butter
- 3 cloves roasted garlic* (see notes for how to roast garlic and an alternative if you do not have time)
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- Garnish with diced chives and a pat of vegan butter
- Fill a 5.5 quart dutch oven or large pot with water and bring to a rolling boil. Add 1 tablespoon salt and chopped cauliflower florets. Return the water to a rolling boil and boil for 8 minutes until cauliflower is fork tender.
- Use a hand strainer to drain and transfer the cooked cauliflower into a 7-cup food processor. Be sure to drain the cauliflower really well so the mashed cauliflower is not watery. You might have to run the food processor to make all of the cauliflower fit. Once all the drained cauliflower florets are in the processor, leave the motor on and add the cashew cream, vegan butter, roasted garlic cloves, salt and pepper through the open shoot. Process until all ingredients are incorporated evenly and the mashed cauliflower is smooth and creamy. Taste and adjust flavors if needed.
- Transfer the mashed cauliflower to a serving bowl and garnish with dice chives and an extra pat of vegan butter. Serve while piping hot.
- Once cooled to room temperature you can store leftovers in an airtight container in the refrigerator for up to five days.
*To roast garlic: Preheat oven to 350 degrees Fahrenheit. Slice the top off an entire head of garlic (about 1/2-inch so the garlic cloves are exposed). Wrap the garlic bulb in foil and place in a small ramekin that is oven safe. Drizzle generously with extra virgin olive oil (about 1 tablespoon). Sprinkle generously with fine salt. Cover in foil tightly so the garlic is not exposed. Place the ramekin in the oven for one hour. Remove and carefully unwrap the foil to allow the roasted garlic to cool to room temperature. Squeeze the garlic head to release the roasted garlic cloves. Discard the garlic skin.
If you do not have time to roast the garlic but want to avoid the strong raw garlic flavor you can quickly saute one clove of garlic with the vegan butter. First, mince the garlic and then add to a small skillet over low heat for 2-3 minutes with the vegan butter. You want to cook the garlic until it is just slightly browned. Watch closely and be careful not to burn the garlic.
In addition to the cauliflower florets, you can use the white core of the cauliflower in this recipe. Just be sure it is fork tender before adding to the food processor. It may need to cook a bit longer than the delicate florets. If you chop it up well then it should cook quickly. You don’t want to use the end of the cauliflower stem or the leaves. I find using the white core makes the end result extra creamy and rich!
- Category: Side Dish
- Method: Stovetop
Keywords: vegan mashed cauliflower