Eating vegan (or, just healthier) doesn’t have to mean eating gross and/or boring food. This garlic vegan mashed cauliflower has all the comfort of it’a potato cousin, with more ease and half the time to make. *Ina Garten voice* ‘How easy is that?!’
Why you should make Instant Pot Creamy Vegan Mashed Cauliflower
You wouldn’t believe there’s no dairy. Also:
- Five simple ingredients, four simple steps: Cauliflower, garlic, water, salt, pepper.
- A totally vegan version of a comfort food classic: All the warmth and heartiness of garlic mashed potatoes, without the heavy feeling after.
- The perfect Instant Pot beginner recipe: This cauliflower cooks in only 5 minutes in the pressure cooker setting. Almost instant gratification vs. waiting hours for a stew.
This was one of the first recipes I ever made in my Instant Pot. I first made this cauliflower when I was trying to make a healthy version of the classic comfort food Salisbury steaks over mashed potatoes. I did the steaks with ground turkey instead and served them over this mashed cauliflower puree.
My roommate tried these and honestly thought I’d used dairy in the recipe (he’s not vegan) and mentioned how “creamy” they were. When I told him there was no dairy, he accused me of being an alchemist and I refused to tell my secret until now…
Okay so what ingredients do I need to make Instant Pot Creamy Vegan Mashed Cauliflower?
- Cauliflower
- Garlic
- Salt
- Pepper
- Water
- Olive Oil (optional)
How do I make Vegan Mashed Cauliflower?
The secret to this mashed cauliflower is getting the cauliflower properly steamed.
1. Cut cauliflower into florets & cut the ends off the garlic. Cut the cauliflower into small to medium-sized florets, but not too small that the florets fall between the grates of the wire insert at the bottom of the instant pot (though it’s fine if some do). Cutting the florets this small will ensure that they are cooked thoroughly in the shortest amount of time.
Cut the rough bottoms of the garlic cloves and smash the garlic by laying the flat side of the knife on top of the garlic and using your fist on the other side.
2. Steam cauliflower and garlic. Place cauliflower and then garlic into the Instant Pot, add ½ cup of water and set to pressure cook for 5 minutes with quick release. Remove and drain immediately to prevent cauliflower from cooking any further.
3. Mash or Puree Cauliflower. For the creamiest cauliflower, puree in a food processor for 3-5 seconds until no florets remain and cauliflower has a creamy consistency.
If you don’t have a food processor, you can mash the cauliflower with a fork or potato masher, just as you would with mashed potatoes.
4. Serve, This cauliflower will be creamy as-is, but for an extra creamy experience, add a tablespoon or two of olive oil and stir to combine.
Can this recipe work for a 3 Quart Instant Pot?
Yes! I actually only have a 3 quart Instant Pot and this recipe works great in it! There’s plenty of space!
Can I make this recipe if I don’t have a food processor?
Yes! See the instructions above for directions if you don’t have a food processor.
What can you serve Instant Pot Creamy Vegan Mashed Cauliflower with?
You can serve this mashed cauliflower with pretty much whatever you’d serve with mashed potatoes. Here are some of my favorites:
- Vegan Shepherd’s Pie
- Loaded mashed cauliflower bowl (cheese, turkey bacon, chives, sour cream. You can make this meal vegan by using vegan cheese, chives, meat alternative bacon and omitting the sour cream)
- Turkey Salisbury Steaks (for if you eat meat of course—this is an especially great pairing if you’re trying to stay kosher. You can make this meal vegan by using vegan meat and making a vegan gravy)
Instant Pot Creamy Vegan Mashed Cauliflower
So creamy, so easy. Five simple ingredients, four simple steps.
Ingredients
- 1 head cauliflower (rinsed and dried)
- 2 large garlic cloves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Cut cauliflower into florets & cut the ends off the garlic. Cut the cauliflower into small to medium-sized florets, but not too small that the florets fall between the grates of the wire insert at the bottom of the instant pot (though it’s fine if some do).
- Cut the rough bottoms of the garlic cloves and smash the garlic by laying the flat side of the knife on top of the garlic and using your fist on the other side.
- Steam cauliflower and garlic. Place cauliflower and then garlic into the Instant Pot, add ½ cup of water and set to pressure cook for 5 minutes with quick release.
- Remove and drain immediately to prevent cauliflower from cooking any further.
Mash or Puree Cauliflower. For the creamiest cauliflower, puree in a food processor for 3-5 seconds until no florets remain and cauliflower has a creamy consistency. - If you don’t have a food processor, you can mash the cauliflower with a fork or potato masher, just as you would with mashed potatoes.
- Serve, This cauliflower will be creamy as-is, but for an extra creamy experience, add a tablespoon or two of olive oil and stir to combine.
Notes
If you do not have a food processor, you can mash cauliflower with a potato masher or fork until all florets have been mashed, but the final result will not be quite as creamy.
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