Cauliflower Mashed Potatoes Recipe with Vegan Mushroom Gravy
Mashed potatoes have been a staple for as long as I can remember! This doesn’t mean that we have to stick to the same butter-laden, bland mash your grandma forced you to eat growing up! Change it up, vegan style, with roasted garlic and creamy cauliflower.
It’s straight-up potato madness right now at Serving Realness.
Is this a bad thing? HELL NO!
In fact, some professionals even consider potatoes a superfood!
So, in honor of Thanksgiving, I give thanks for these amazing and versatile vegetables!
What’s my secret to making creamy vegan mashed potatoes even better?
Sneaky Nutrition Only Works If It’s Actually Sneaky!
I may be a full-blown vegan now, but growing up I wouldn’t eat vegetables if someone paid me to. My mother (bless her heart) even tried countless times to trick me into eating healthy.
Unfortunately, her version of cauliflower mashed potatoes were missing something… the potatoes.
Despite her best efforts, my fat-kid instincts kicked in immediately.
“You call these potatoes!?” I scoffed
“Wellllllllll, it’s actually just mashed cauliflower..” she finally admitted
BLEH! I knew it!
(It probably took me another 10 years to even try cauliflower again. Traumatizing!)
Now that I love cauliflower, I knew I had to give it another try. There’s no reason for such delicious foods to be so bland together!
I’ve boiled (hah, boiled..) it down to two factors that make or break cauliflower mashed potatoes:
- Roasting your garlic
- Making a homemade gravy
First, roasting your garlic takes it from a normal-everyday-ingredient to something that tastes (and smells) like it’s out of a 5-Star restaurant. Seriously!
Simply cut the bulb top off, pour on some olive oil (letting it drip down in-between the cloves), wrap in foil, and bake for 40 minutes. Easy enough, right?
Even better, the cloves turn into a soft paste when roasted. They pop right out and mix effortlessly! I didn’t have to do any mincing, and there’s no risk of chunks of garlic!
The homemade gravy is another no-brainer. Store bought can’t even compare!
Aside from flavor differences, this homemade vegan mushroom gravy only takes about 15 minutes to make (you can do it while the veggies are boiling!). There’s never an excuse for sub par flavor, but especially not the holiday season! 🙂