Using a serving spoon to scoop Garlic Mashed Cauliflower from a tray
5 from 10 votes

Vegan Garlic Mashed Cauliflower

Move over mashed potatoes - there's a new side in town! Try our 6-ingredient, 30-minute whipped cauliflower that's creamy, comforting, salty, garlicky, buttery, and SO easy to make! The perfect plant-based, gluten-free side!

Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 (3/4-cup servings)
Category: Side
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 2 heads cauliflower
  • 4 Tbsp vegan butter* (or olive oil)
  • 3-4 cloves garlic* (minced)
  • ~1/2 tsp sea salt (to taste)
  • 1 pinch black pepper
  • ¼ - ½ cup unsweetened plain almond milk (to help with pureeing)

FOR GARNISH optional


  1. Cut cauliflower into even florets and steam in a large pot with a steamer basket (covered) until very tender - about 15-20 minutes depending on size of pot and cauliflower florets. Remove from heat and set aside uncovered to cool slightly.
  2. In the meantime, sauté the garlic in the vegan butter in a small skillet over medium-low heat for 2-3 minutes or until just slightly browned (be careful not to burn). Or, you can keep your garlic raw for a punchier, stronger garlic flavor! Turn off heat and set aside.

  3. Transfer half of the cauliflower to a food processor (or use an immersion blender to purée cauliflower in a pot or saucepan) and process until puréed. (The amount of cauliflower you’re able to purée at once will vary based on the size of your food processor). Then add half of the garlic butter as well as half of the salt and pepper and process until well combined.

  4. Taste and adjust flavor as needed, adding more salt and pepper to taste, garlic for intense garlic flavor, vegan butter for buttery flavor, or almond milk to help the cauliflower purée. Note: You could even blend in a little nutritional yeast to add cheesy flavor, or vegan cream cheese for more creaminess (optional).

  5. Transfer to a mixing bowl or serving platter and cover to keep warm. Then repeat this blending and seasoning process until all the cauliflower is whipped and seasoned.

  6. Garnish with herbs and vegan parmesan cheese (optional), and another sprinkle of salt and pepper and serve hot. Store leftovers covered in the refrigerator up to 3-4 days, or 1 month in the freezer. Reheat in the microwave or on the stovetop in a saucepan until hot.


*If avoiding oil / butter, sub roasted garlic in place of sautéed, omit oil / butter, and add more almond milk in step 4 as needed.
*Nutrition information is a rough estimate calculated with lesser amount of garlic and almond milk and without optional ingredients.
*Recipe (as written) yields ~4 1/2 cups.

Nutrition Per Serving (1 of 6 servings)