Seasoned Cauliflower Mashed Potatoes {Vegan + Paleo}

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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, too! {Vegan + Paleo}


  • 2 medium-sized heads cauliflower
  • 1/41/2 cup almond milk
  • 1/81/4 teaspoon sea salt
  • 2 tablespoons coconut oil
  • 1/4 cup green onions, thinly sliced
  • 1/4 cup fresh cilantro or thyme, finely chopped (can also sub 12 tablespoons dried thyme, cilantro, or sage)
  • Coarse black pepper for garnishing


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. 
  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 days.

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


    This recipe is a test-as-you-go style recipe. For best results:

    • Add liquids slowly. Your amount may vary, depending on the size of the cauliflower used and your desired consistency.
    • Liquid amounts may vary by method. You may not need as much liquid for the mashed version as you would the high speed blender version.
    • Herb amounts may vary. If using fresh herbs, you may want about a 1/4 cup. If using dried herbs, you may want 1-2 tablespoons.
    • Yields will vary, depending on the size of the heads of cauliflower, the amount of liquid needed, and even the method used. The potato masher method produces a smaller yield while the high speed blender method produces more.