Looking for a healthy alternative to mashed potatoes that still has amazing texture and flavour? Well, you’re in luck because you’ve found it. Thanks to roasted garlic this mashed cauliflower dish does not skimp on flavour and with a few added ingredients, you’ll have mashed cauliflower so creamy you’ll be able to fool any mashed potato lovers (or veggie-haters). Plus, once you top it off with vegan mushroom gravy, no one will be able to deny how delicious this dish is!
How to Make Vegan Mushroom Gravy
There are a number of ways to make vegan gravy but this mushroom gravy pairs perfectly with the roasted garlic and mashed potatoes. Bonus: mushroom gravy is low in fat with no animal fat drippings in sight.
To make mushroom gravy, you’ll need white or crimini mushrooms, onion, dried spices, vegetable stock and brown rice flour. Once you’re ready with your ingredients, you’ll just need to chop the onions and mushrooms and then cook them up with the rest of the ingredients.
I like this gravy blended or at least partially blended but you can also leave it thick and chunky. I’ve only made this with white or crimini mushroom, both work well but crimini mushrooms will result in a slightly darker gravy.
How to Make Mashed Cauliflower
Making mashed cauliflower is very easy. It’s basically the same as making mashed potatoes except for best results, you should use a blender or food processor. All you need to do is boil the cauliflower, drain the cauliflower and blend the cauliflower. I would highly recommend using a blender or food processor as a potato masher won’t produce the same creamy result.
To take the flavour up a notch I aded a whole bulb of roasted garlic and some vegan sour cream. I used store-bought vegan sour cream for this but you can use homemade some soft tofu with a bit of lemon juice. If you don’t have that, a bit of almond milk or vegan butter will do.
Roasted Garlic Mashed Cauliflower with Vegan Mushroom Gravy
This dish makes a nice alternative to mashed potatoes for your Thanksgiving, Christmas or Easter holiday spread. Both the cauliflower and mushroom gravy are low fat and low in carbs and are a great way to sneak some extra veggies into your diet. Aside from the holidays I like making these anytime for a cozy addition to buddha bowls or healthy side to something like tempeh.
The vegan mushroom gravy can be used anywhere you’d use regular gravy so try it with veggie meatloaf, in a sandwich or over roasted veggies. I also have a recipe for mashed cauliflower with mushroom and kale if you want to check that one out too!Print
Try this delicious and healthy option to mashed potatoes and gravy at your next holiday meal. A whole bulb of roasted garlic gives the mashed cauliflower amazing garlic flavour. The mushroom gravy is low in fat, tastes great and goes with all your holiday favourites.
For the Roasted Garlic Mashed Cauliflower
- 1 crown of cauliflower, chopped into florets
- 1 bulb of garlic + optional drizzle of olive oil
- 1 tsp sea salt
- 3 tbsp vegan sour cream (alternatives: 3 tbsp soft tofu or plain non-dairy yogurt with 2 tsp of fresh lemon juice, 2-3 tbsp of almond milk or 1-2 tbsp vegan butter)
For the Vegan Mushroom Gravy
- 1/2 a white onion
- 10 small white or crimini mushrooms, sliced
- 5 tbsp brown rice flour
- 3 tbsp soy sauce or gluten-free tamari
- 1 tsp each onion powder, garlic powder, dried thyme and dried sage
- 1/2 tsp black pepper
- 1 1/2 – 2 cups vegetable stock (start with 1 1/2 cups, add a bit more if it’s too thick)
- 2 tbsp nutritional yeast
- 1/2 tsp sea salt, or more to taste
- To Make the Roasted Garlic. Cut the top off the bulb of garlic so each bulb is slightly exposed. Either wrap it up in foil just like this, or drizzle it with a little olive oil if desired. Roast in the oven at 400 degrees until tender, approximately 30 minutes. Once it’s down, squeeze the cloves out of the skin and it’s ready to use.
- To Make the Mashed Cauliflower. Cut the cauliflower into florets and boil in a pot of water until soft and tender, about 10 minutes. Drain well then add to a food processor or blender. Add the roaster garlic, salt and vegan sour cream, or suggested alternative. Process until smooth and creamy. Season with additional salt and pepper, if desired.
- To Make the Mushroom Gravy. Add the onion and mushrooms to a sauce pan with a splash of the vegetable stock. Cook until softened. Add the rest of the ingredients and stir until thick and creamy (start with 1 1/2 cups of stock and add a little more if you find it’s too thick). Season with additional salt and pepper, if desired. You can serve it at is or if you prefer, it can be blended for smooth gravy.
- The mashed cauliflower will server about 4-6 people depending on portion sizes. If you have big group, you might want to use two crowns of cauliflower.
- The gravy recipe makes about 1 quart which is quite a bit. If you’re only serving a few people, you might want to cut it in half.
- The gravy can be re-heated in the microwave or stovetop and leftovers can be stored in the fridge in an air-tight container for up to 3 days.