This silky, comforting vegan cauliflower mash is a delicious plant-based twist on traditional mashed potatoes. Made with tender cauliflower, roasted garlic, rich vegan Manchego cheese, and a touch of plant-based milk, it's creamy, flavorful, and perfect as a cozy side dish.
Ingredients
1 Large Head of Cauliflower, cut into florets
2 Cloves Roasted Garlic (or 1 tsp garlic powder)
1/4 cup Vegan Manchego Cheese, shredded or crumbled
Splash of Unsweetened Plant-Based Milk (such as almond, oat, or cashew)
1–2 Tablespoon Vegan Butter
Salt and Black Pepper, to taste
Instructions
Add cauliflower florets to a large pot of boiling water. Boil for about 10–12 minutes, or until very tender when pierced with a fork (not mushy).
Drain the cauliflower well, making sure to remove as much water as possible for a creamier mash. You can place the cauliflower on a clean kitchen towel and press out the moister.
Transfer the drained cauliflower to a food processor. Add roasted garlic (or garlic powder) and blend until smooth and creamy.
Return the mashed cauliflower to the pot over low heat. Stir in vegan Manchego cheese, a splash of plant-based milk to reach your desired consistency, and vegan butter. Stir until everything is melted and heated through.
Add salt and black pepper to taste. Serve warm as a flavorful, velvety side to your favorite mains.
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