Vegan Mashed Cauliflower (Keto| Low-Carb)
This creamy, fluffy vegan mashed cauliflower is a dairy-free alternative to mashed potatoes, made with just 4 base ingredients. It's a delicious side dish for Thanksgiving and weeknight dinners!
Servings: 4 servings
Calories: 80kcal
Ingredients
- 1 cup (240 ml) vegetable broth such as Better Than Bouillon
- 1 cup (240 ml) water
- 1 teaspoon salt plus more to taste
- 1 large (3-pound / 1.4 kg) head cauliflower cut into ½-inch pieces (no need to keep the florets whole)
- 2 Tablespoons (28 g) vegan butter cut into chunks
- 1 teaspoon fresh thyme chopped
- black pepper freshly ground, to taste
Instructions
- In a large pot, bring the broth, water, and salt to a boil. Add the cauliflower and bring it back to a boil. Cover, reduce the heat to low, and simmer for 20 minutes, until the cauliflower is very tender.
- Use a slotted spoon to transfer the cauliflower to a food processor. Add the vegan butter and 3 Tablespoons of the cooking liquid, and process until smooth. Add more liquid a little at a time if needed.
- Taste and season with salt and freshly ground pepper. Add the thyme and pulse until just combined. Serve warm.
Video
Notes
- Add the cooking liquid a little at a time, since too much can make the mash thin.
- To save time, use pre-packed riced cauliflower and simmer it for about 10 minutes.
- Use white cauliflower. Purple cauliflower gives the mash an off texture.
- For more flavor, lightly sauté the cauliflower in a little vegan butter before simmering it, or roast it.
- Don't undercook the cauliflower. It should be very tender, almost mushy, so it blends smooth and creamy.
- Store leftovers in an airtight container in the fridge for 3 to 4 days.
Nutrition
Serving: 1serving | Calories: 80kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 908mg | Potassium: 435mg | Fiber: 3g | Sugar: 3g | Vitamin A: 416IU | Vitamin C: 70mg | Calcium: 36mg | Iron: 1mg
