Our healthy vegan take on your traditional holiday mashed potatoes!
This Garlicky Cauliflower Purée is
Low in calories
This pairs well with Mushroom Gravy, and is the perfect side dish for your Vegan Thanksgiving celebration this year.
I have teamed up with vegan chef Yvonne Ardestani to bring to all of my readers 13 new recipe for a Vegan and Gluten-free Sweet Eceletic Thanksgiving Celebration! I’m crossing my fingers that a recipe of ours makes it to your list!
If you want to make this even creamier, try adding in some almond milk or a non-dairy milk of choice. You can even do 1/2 cauliflower 1/2 potatoes if you aren’t a big cauliflower eater. Either way, have fun with the recipe, and make sure you tag us on Instagram @sweetsimplevegan @yvonne_deliciously_vegan or tweet @sweetsimpleveg @yvonnemrod and hashtag #SweetEclecticThanksgiving if you recreate any of our recipes! We would love to see your photos and thanksgiving feasts!Print
Garlicky Cauliflower Purée
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 55 minutes
- Yield: 6-8
- Category: Side
- Cuisine: Vegan
- 1 large head of garlic
- 1 head of cauliflower
- 2+ cups vegetable stock
- ½ tsp sea salt
- ¼ bunch chives
- Preheat the oven to 400 degrees F.
- Slice off the top of a large head of garlic to expose the cloves inside. Place the head of garlic on a piece of foil, cut side up. Drizzle about 2-3 Tbsp vegetable stock and wrap it tightly in the foil. Roast until cloves are lightly browned and tender, about 30-35 minutes.
- Clean the cauliflower, removing the outer leaves and base. In a medium saucepot, add 2 cups of vegetable stock, ¼ tsp sea salt, and the cauliflower. Set the pot over medium heat. Bring it to a boil, then down to a simmer. Cover and cook until tender, about 20-25 minutes.
- Once the garlic has roasted, let it rest for at least 5 minutes. It will be hot. Carefully open the foil, pick up the bulb, and push the garlic cloves from the skin (peel), starting from the bottom up, pushing the roasted cloves out and into a blender.
- Strain the cauliflower and reserve the vegetable stock. Transfer the cauliflower to the blender. Add the remaining ¼ tsp sea salt. Add ½ of the reserved liquid. Blend and adjust the consistency. If the cauliflower is too thick, add more stock. If it’s too thin, try cooking the liquid out on the stovetop.
- Season to taste and top with chopped chives.
A big thank you goes to my friend and vegan chef Yvonne Ardestani for collaborating with me to create a 2014 Vegan Gluten-free Thanksgiving Menu.
If you want to learn more about Yvonne and where to find her, you can read my interview with her here.