It’s officially November which means I can start sharing Thanksgiving recipes starting with Garlic Cauliflower Mash! Thanksgiving used to be a holiday I dreaded during the first few years of going vegan because it meant I had to do a lot more cooking for myself, and eat the sides instead of entrées at family dinners. It really is one of those holidays that is all about the food.
Year after year, I started to look forward to the holiday because I looked at it as if it were a challenge. I wanted to recreate classic dishes for myself and also for my family to try (though I will say, they were not a fan of a couple of mock meats I’ve shared over the years). And, because I love a challenge, I like to keep my recipes true to the way I like to eat which means: vegan (of course), gluten-free and oil-free and refined sugar free where possible.
By the way, I love carbs.
I am not afraid to consume carbs, BUT low-carb has always been something that is highly requested by you, or enquired about. By chance, I happened to be left with only one potato when I decided to tackle a mashed potato recipe, so I threw in cauliflower I had in the fridge to compensate. These days, cauliflower seems to be a carb replacement for just about anything and fortunately for me, the potato + cauliflower combo worked like a charm.
I’ve tried this recipe with all potato, and all cauliflower, and all three combinations work. I should also note that I made a small batch with my one potato and half a head of cauliflower because well, I live alone, so I’d highly recommend you double or triple the recipe. The amount I ended up with was enough for a side serving for 2 hungry humans or 2-3 moderately hungry humans. I guess it depends on how big servings are at your Thanksgiving table…
This recipe is really all about the flavours, and adjusting to your preference. I know that mashed potato texture is always a touchy subject–creamy and smooth, or chunky? I’d recommend blending all the way if using cauliflower though, but you can thin it out with additional liquid if you like it on the smoother side.
Anyway, for all of you no-carbers and low-carbers, this one’s for you! And before we get into this recipe, I just want to pop in a little reminder that the holidays can be tough for anyone who has a compromised relationship with food and/or body image, but the holidays are about love. Love for your family and love for yourself. Enjoy yourself!
In a large pot, steam your cauliflower until tender (roughly 8-9 min). You should be able to poke a fork through it easily. If using potatoes, steam until tender also (roughly 15 min).
In a blender or food processor, add cauliflower, nondairy milk, roasted garlic, fresh rosemary and thyme, nutritional yeast and salt and pepper to taste.
Blend until smooth, and taste to make sure the flavour as is as strong as you’d like. Adjust accordingly and adjust texture by adding additional non-dairy milk if desired. At this point, if using potatoes, transfer mixture to a large bowl and mash in your steamed potatoes to combine.
Garnish your mash with more fresh rosemary and thyme, some roasted garlic, and chives. I recommend salt and peppering right before serving.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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