Seasoned Cauliflower Mashed Potatoes

This comforting Seasoned Cauliflower Mashed Potatoes recipe is a great alternative to traditional potatoes. It is also perfect for the holidays and happens to be vegan and paleo! {Vegan + Paleo}

If you are looking for healthy comfort foods that tuck more vegetables into your diet, then put your eyes on Seasoned Cauliflower Mashed Potatoes. They are pure comfort food territory, easy to jazz up with a cacophony of herbs (think thyme and cilantro) and mix-ins (think allergen-friendly butter or coconut oil). 

We make cauliflower recipes regularly, and we’ve found more than one way to make Seasoned Cauliflower Mashed Potatoes. Two methods are described below. One uses a potato masher and electric mixer while the other uses a high speed blender. The differences between the two methods are the texture and consistency. A potato masher/electric mixer combo will yield chunkier cauliflower potatoes, while the high speed blender method produces smoother, creamier cauliflower potatoes.

And while I often think of mashed potatoes as a Thanksgiving side dish, the reality is Seasoned Cauliflower Mashed Potatoes are in season all year long. For example, I often gravitate toward cilantro during spring and summer and thyme during fall and winter. So, as the oven replaces the grill and then the summer breeze gives way to crispy fall mornings, so too can the herbs change in this recipe. 

Adjust the ingredients throughout the year depending on what herbs are in season near you or whatever strikes your palate. If you’re up for cauliflower potatoes, then grab your preferred kitchen equipment and let’s get our mash on!

Seasoned Cauliflower Mashed Potatoes ingredients

I have updated the ingredient list to include almond milk, which is especially necessary for the high speed blender method. And we’ve doubled the ingredients to yield more cauliflower potatoes. 

• Cauliflower. Fresh cauliflower is critical for this recipe. Although the herbs will add a lot of flavor, they won’t necessarily be enough to mask cauliflower that is past its prime. I try to make these potatoes within 24 hours of purchasing the cauliflower.
• Almond milk. Add as much as is necessary for your desired consistency. If using a potato masher/electric mixer, add the milk slowly so as not to make your potatoes soggy. You can use another milk alternative, if desired.
• Sea salt. I add a little more sea salt to my cauliflower-as-a-grain-replacement recipes than I do other recipes because the sea salt balances the veggie flavor and gives it more of a grain-flavored, comfort food feel. Adjust amounts according to your preferences.
• Coconut oil, ghee, or allergen-friendly buttery spread. To taste. This ingredient is mainly for flavor but also helps hold the cauliflower together.
• Herbs and vegetables. Thyme, cilantro, parsley, and green onion are delicious in this recipe. And you can use fresh or dried herbs, depending on your preference and ingredient availability.
• Coarse black pepper. Black pepper balances the cauliflower’s veggie flavor.

How to make Seasoned Cauliflower Mashed Potatoes

Potato Masher/ Electric Mixer Method

1. Steam cauliflower until easily pierced with a fork. Transfer to a mixing bowl and then mash with a potato masher to break the florets down. If you don’t have a potato masher, then a fork will do for this step. 
2. Next add the sea salt, coconut oil (or butter of choice), and almond milk. Blend with an electric mixer on a LOW to MEDIUM speed until the cauliflower resembles mashed potatoes. Fold in herbs and onions. 
3. Consume within about 24 hours. 

This method produces thicker, chunkier cauliflower “potatoes.”

High Speed Blender Method

1. Steam cauliflower until easily pierced with a fork. In a high speed blender, add the milk, sea salt, and steamed cauliflower in that order, and blend on a LOW speed. Stream in more milk if the blades clog. Use a tamper to blend the ingredients if your blender comes with one.
2. Once the desired consistency is reached, pour into a serving bowl. Stir in coconut oil or butter of choice. Then fold in herbs and onions. Top with coarse black pepper.
3. Refrigerate leftovers for about two to three days. 

This method produces creamier cauliflower “potatoes” and has a slightly longer shelf life.

NOTE: To prevent over-blending the cauliflower, set the blender speed to only as high is as necessary for the ingredients to mix together. Over-blending and adding too much milk will turn the cauliflower potatoes into a cauliflower soup (which would be delicious, certainly, but not intended here).

More cauliflower recipes!

If you are in the mood for other creative cauliflower recipes, then check out these tasty flavors!

• Kale Cauliflower Rice Stir-Fry
• Cauliflower Turmeric Quinoa Bowls
• Salmon Asparagus Cauliflower Rice

Thanksgiving menu inspiration!

And if you want Thanksgiving-inspired foods to pair with your Seasoned Cauliflower Mashed Potatoes, then take your tastebuds on a tour of these tasty recipes!

• Gluten-Free Gravy
• Slow Cooker Bottom Round Roast
• Paleo Sweet Potato Casserole
• Best Paleo Thanksgiving Stuffing

Stay safe, be well, and take care of yourself, friend. I’m glad you’re here. ❤️

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