This creamy mashed cauliflower is silky, savoury, and satisfying—an easy and nourishing alternative to mashed potatoes that still delivers on comfort.
Looking for more yummy side dishes? These are some of my favourites:
- Panzanella Salad (Tuscan Bread Salad)
- Crispy Hash Browns
- Tabbouleh Salad (Lebanese Herb salad)
- Creamy Roasted Cauliflower Dip
- Maroulosalata (Greek Lettuce Salad)
- Brussel Sprout, Apple + Pecan Salad
I love this mashed cauliflower recipe because it’s just so simple, and yet it tastes gourmet. It comes together with a handful of ingredients, takes less than 30 minutes, and pairs well with almost anything. It’s perfect when you want something lighter than mashed potatoes but still want that buttery, creamy texture.
Cauliflower is packed with fibre and vitamin C, and the garlic adds anti-inflammatory benefits. Using nutritional yeast instead of cheese keeps it plant-based while still bringing cheesy flavour. And the vegan cream makes it beautifully smooth. The taste is mellow and comforting, and it blends up like a dream. It’s my go-to for weeknights, but it also works wonderfully as part of a holiday spread. Leftovers? Even better the next day. And it goes amazing with my Crispy Tofu smothered with Creamy Dill Sauce.
Main Ingredients & Why We Use Them
- Cauliflower – Mild, creamy, and the perfect base for mashing
- Garlic cloves – Adds depth and a subtle savoury warmth
- Vegan butter – For richness and that classic mash flavour
- Nutritional yeast – Gives a cheesy umami taste without dairy. I use this one from Coles, and it’s protein packed (almost 50g of protein per 100g!) and affordable.
- Vegan cream – Makes the mash ultra-smooth and luscious. I’ve been using this one from Flora and love it, it taste great in both sweet and savoury dishes.
- 1–3 tablespoon cooking water – Helps loosen the mash to your desired texture
- Salt and pepper, to taste – Essential for balancing and enhancing flavour
Creamy Mashed Cauliflower Ingredients
How to Make It
Start by cutting the cauilfower head. Cut in half, then half again. Cut the stalk off and then tear into cauliflower florets. Half larger cauliflower florets so they’re all roughly the same size. Boil the cauliflower and garlic in a large pot of salted water for about 10 minutes or until very soft. Before draining, scoop out a mug of the cooking water and set it aside. Drain well, then transfer the cauliflower and garlic to a food processor along with the butter, nutritional yeast, and vegan cream. Blitz until smooth, adding the reserved cooking water a bit at a time until you get your desired consistency. Season with salt and pepper, and that’s it! Add more nutritional yeast if it needs it.
Variations and Substitutes
No vegan cream? You can use a splash of unsweetened plant milk or cashew cream. Want more garlic flavour? Roast the garlic first. For a tangy twist, stir in a spoonful of vegan sour cream or a squeeze of lemon juice.
Equipment
You don’t need much to make this, but a good food processor helps a lot. I use a Ninja Food Processor (around $150 AUD) and absolutely love it—it’s powerful, well-priced, and I use it in loads of recipes. A high-speed blender will work too, but pulse gently and scrape down the sides to avoid over-processing into a paste. If you don’t have either, a stick blender will do the job (just make sure to cook the cauliflower until really soft).
How to Serve It
Serve it anywhere you’d use mashed potatoes! It goes beautifully with roasted veggies, mushroom gravy, lentil loaf, or as a side to grilled tofu or plant-based sausages.
How to Store It
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or plant milk if it thickens.
How to Make It
Creamy Mashed Cauliflower
Ingredients
- 1 large head of cauliflower cut into florets
- 2 garlic cloves peeled, whole
- 50 g unsalted vegan butter
- ¼ cup nutritional yeast
- ¼ cup vegan cream Flora Plant Thickened Cream or Silk Heavy Whipping Cream Alternative
- 1 – 3 tablespoon cooking water
- Salt and pepper to taste
Instructions
- Cut any large cauliflower florets in half or quarters so they’re all roughly the same size.
- Place the cauliflower and whole garlic cloves into a large pot of boiling water. Cook for about 10 minutes, or until the cauliflower is very tender.
- Before draining, scoop out a cup of the cooking water and set it aside.
- Drain the cauliflower well, then transfer everything to a food processor.
- Add the rest of the ingredients (except the water) and blend until smooth.
- Gradually add the reserved cooking water to reach your desired consistency and help create a creamy texture.
- Season with salt and pepper (and maybe more nooch!) to taste.
- Spoon into a serving dish, drizzle with melted butter, and sprinkle with parsley if you like.
- Serve as a delicious side; it’s goes amazing with my Crispy Tofu with Creamy Dill Sauce.
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