Craving the perfect dinner side? Look no further than these vegan cauliflower mashed potatoes.
I love nothing more than making cozy, delicious meals. There’s something so soul-nourishing about a simple bowl of mashed potatoes. They require minimal preparation and fuss and therefore make the perfect accompaniment to any meal. And, let’s be honest, they make a great meal on their own! Add a little seasoning and some sautéed mushrooms and you’re good to go. Plus, this mash is extra special because it’s mixed with cauliflower. So, not only are you enjoying some seriously indulgent comfort food, but you’re also getting a good dose of veggies and vitamin C. Win!
When it comes to making these Cauliflower Mashed Potatoes, choosing the right spuds is key. You want to avoid using new, fingerling or baby potatoes. Instead, go for baking potatoes, russets, or Yukon golds. These are higher in starch and have a smoother, fluffier texture, which will give you a more flavor-packed mash.
One tip for the cauliflower: make sure you use only the florets and not the stalk. The cauliflower stalk is really difficult to mash (I know from experience) and you’ll end up with a lot of fiber in your mash if you use it. I suggest saving the stalks for soup, stews, or broths to avoid wastage.
This vegan cauliflower mashed potato recipe can be whipped up in under 30 minutes. In addition to the potatoes and cauliflower, the recipe features garlic, olive oil, Dijon mustard, and sea salt and pepper.
Looking for more delicious side recipes? Try making this macaroni salad recipe. It features Farfalle noodles, green and red bell peppers, celery, green onions, chives, vegan mayo, and plant-based milk, just to name a few of the ingredients.
Or, try making this sweet potato cauliflower vegan mac n’ cheese. It’s extra creamy and features a number of delicious seasonings. These include onion and garlic powder, smoked paprika, and mustard.
Lastly, you could try making this vegan lemon custard tart with seasonal fruit for dessert. According to the recipe’s author, it’s “fresh, colorful, sweet, and nutritious, with a shell of vegan shortcake pastry, filled with a vegan lemon custard and tons of seasonal fresh fruit on tops—strawberries, raspberries, blueberries, nectarines, kiwis, cherries and mint leaves.”
This recipe was republished with permission from Vancouver With Love.