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Image shows a bowl of Cauliflower Mashed Potatoes sprinkled with parsley and drizzled with olive oil. A woman's hands are holding the bowl and it is on a grey plaster background.
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5 from 1 vote

Cauliflower Mashed Potatoes (vegan & gluten-free)

These Cauliflower Mashed Potatoes are the perfect side dish for any meal. Vegan, dairy-free and gluten-free, they're so easy to make and taste great!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American, british, comfort food, gluten-free, healthy, vegan, vegetarian
Servings: 4 people
Author: Elizabeth Emery

Ingredients

  • 3 medium russet potatoes, peeled
  • 2 cups small cauliflower florets
  • 2 cloves garlic, crushed
  • cup olive oil
  • ½ teaspoon Dijon mustard (optional)
  • Sea salt & Black Pepper

Instructions

  • Cut the peeled potatoes into 2cm cubes.
  • Boil in a saucepan for 5 minutes, then add the cauliflower florets and boil for a further 5-10 minutes until the potatoes and cauliflower are tender and cooked.
  • Drain the water out of the saucepan, and then add the garlic, olive oil and mustard to the vegetables.
  • Add salt and pepper to taste, then mash the potatoes/cauliflower mixture with a potato ricer until smooth (about 5 minutes).
  • Serve with your favourite main dish and my easy 7 Ingredient Vegan Gravy (or eat on their own!), and enjoy.

Notes

Potatoes - When it comes to making these Cauliflower Mashed Potatoes, choosing the right spuds is key. You want to avoid using new, fingerling or baby potatoes.
Instead, go for baking potatoes, russets or Yukon golds. These are higher in starch and have a smoother, fluffier texture, which will give you a more flavour-packed mash.
Cauliflower - One tip for the cauliflower: make sure you use only the florets and not the stalk. The cauliflower stalk is really difficult to mash (I know from experience) and you'll end up with a lot of fibre in your mash if you use it.
Zero Waste - I suggest saving the stalks for soup, stews or broths to avoid wastage. One thing I like to do is chop the stalks up finely and throw them into my Easy Eggplant & Chickpea Stew as an added extra. It works really well!