Artcaffe Coffee & Bakery | Tired of Potatoes? Try Mashed Cauliflower
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03 Oct Tired of Potatoes? Try Mashed Cauliflower

This is a favourite vegan version of mash. Use Cauliflower instead of potatoes for a lighter, healthier option. And it tastes great too!


– 1 small or medium head of cauliflower, washed, trimmed, and chopped roughly
– 1/4-1/2 tsp salt
– 1 small clove garlic, minced
(For an extra savoury flavour, use roasted garlic. Method below)
– 2 tbsp almond or rice milk
– Dash black pepper
– 1/4 tsp dried thyme


1) Bring pot of water to a boil with a dash of salt (just enough water to cook the cauliflower).

2) Add cauliflower. You can either boil or steam the cauliflower till it’s tender. Drain it, and transfer it to a food processor.

3) Put the cauliflower in your food processor and pulse until the cauliflower is broken down.

4) Add the garlic and salt to the mixture in the processor. With the processor now running, add your two tablespoons of almond milk. Scrape the bowl and add more almond milk until you achieve smooth, light consistency.

5) Add a dash of pepper and the thyme, and pulse till incorporated for added flavor.

Serve hot!


Roasted Garlic Recipe


1 Preheat your oven to 400°F / 205° C

2 Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.

3 Place the garlic heads in a baking pan, cut side up. Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the exposed garlic cloves. Cover the bulb with aluminum foil. Bake at 400°F (205°C) for 30-35 minutes, or until the cloves feel soft when pressed.

4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small knife to cut the skin slightly around each clove. Squeeze the roasted garlic cloves out of their skins with your hands.

Bon appétit!