Creamy Garlic Cauliflower Mashed Potatoes

Creamy Garlic Cauliflower Mashed Potatoes. Only 3 simple ingredients. You won’t have a clue it’s made with cauliflower!

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CALLING ALL CARB LOVERS! I've got one for YOU today.

Mashed potatoes made from cauliflower... That actually tastes like mashed potatoes and not some weird, gooey non-sense. 

And listen - I'm not afraid to eat potatoes. But if I can find a way to substitute my favorite carbs, like fries and hello, mashed potatoes, with something like cauliflower - you bet your butt I'm going to. 

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I added a bit of vegan cream cheese to these potatoes to make them extra creamy. It's really delicious and I recommend it when cooking for large groups or guests. When I'm just cooking for myself, I usually leave it out. Because, well it's not super totally necessary. More like a treat. (I labeled it optional in the recipe card below). 

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This recipe can be doubled or tripled if you’re cooking for a large group! I would say

1 head of cauliflower = 1.5 servings.

Adjust as necessary :)

ALSO - if you want to see another cauliflower magic trick, check out this cauliflower fried rice recipe that is to DIE for.

enjoy & chat soon! - cort.

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Creamy Garlic Cauliflower Mashed Potatoes

Author:
prep time: 5 Mcook time: 20 Mtotal time: 25 M
Creamy Garlic Cauliflower Mashed Potatoes. Only 3 simple ingredients. You won’t have a clue it’s made with cauliflower!

ingredients:

  • 2 head cauliflower, cut into small florets 
  • 2 clove garlic, minced 
  • 4 tablespoons vegan butter 
  • 2 tablespoon vegan cream cheese (optional) 
  • salt and pepper, to taste
  • chopped scallions, for garnishing

instructions:

How to cook Creamy Garlic Cauliflower Mashed Potatoes

  1. Bring a medium pot of water to a boil. Add salt to the water if desired. Once boiling, add the cauliflower. Bring back to a boil and continue to cook until tender, about 10-15 minutes or until tender. Drain cauliflower.
  2. Add the cooked cauliflower to a food processor (or high powered blender) along with the rest of the ingredients. For chunky "potatoes", pulse in short intervals until you get your desired texture. For smooth potatoes, pulse until completely pureed. Top with a bit of olive oil, cracked pepper, and scallions. Serve immediately.

NOTES:

This recipe can be doubled or tripled if cooking for a large crowd.
Created using The Recipes Generator
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dinnerCortney SeaverComment