These vegan plant based mashed cauliflower potatoes are fluffy and creamy! I’m sure you are already familiar with the cauliflower craze, but I’m going to throw one more recipe at you. I love mashed potatoes, like most Americans. I just don’t love all the carbs and dairy. So in attempt to make mashed potatoes equal parts healthy and dairy free I hit the kitchen and mixed a few of my favorite things together. The mashed mixture turned out fluffy, soft and tasty! No need for butter! This recipes serves about 8, I made it so large so I could freeze at least half. When I purchase potatoes I try and use them fast so that they don’t grow ears. I also must say that I also love having frozen food ready to help on the busy days, which tend to come more than not.
- 1 bag of gold’s potatoes (7-8 large potaoes)
- 1 head of cauliflower
- 1/2 cup of unsweetened almond milk
- 4 cloves of minced garlic
- 1/4 Tbs of Sea Kelp Delight (for nutrition)
- 1 Tbs of pink Himalayan salt
- 1/2 Tbs of pepper
- 1 Tbs of Trader Joes Everyday Seasoning
- 1/2 handful of fresh parsley and/or basil (optional)
Wash and peel all potatoes. Cut potato in quarters and place in large pot. Wash and cut cauliflower head into similar size as potato quarters and place in same large pot. Add water to pot, water should rise above potatoes and cauliflower pieces. Place pot on stove over medium heat. Contents will be ready when they can be easily pierced with a fork. Once ready, drain and place in a separate bowl. Mash, mash mash! Mix in almond milk and spices and stir. Cauliflower mashed potatoes are now ready to be served. Enjoy with a side of protein and veggies.
Prep time: 25 minutes
Cook time: (about) 25 minutes