Vegan Cauliflower Puree
Indulge in the creamy, flavorful delight of Vegan Cauliflower Puree, a guilt-free side dish that’s as versatile as it is delicious. This recipe transforms tender cauliflower florets into a silky-smooth puree infused with garlic, nutritional yeast, and a hint of zesty lemon juice, creating layers of savory plant-based goodness. With unsweetened almond milk and a touch of olive oil, it achieves a luxurious texture that rivals traditional mashed potatoes—all while keeping it dairy-free. Perfectly seasoned with salt, black pepper, and a garnish of fresh parsley, this wholesome dish pairs beautifully with a variety of mains or serves as a nourishing base for vegan meal bowls. Ready in just 35 minutes start-to-finish, this vegan cauliflower puree is an easy-to-make, crowd-pleasing favorite for healthy eating enthusiasts.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 3 medium Garlic cloves
- 1 cup Unsweetened almond milk
- 2 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh parsley
Instructions
Begin by washing the cauliflower thoroughly. Remove the leaves and cut the cauliflower head into small florets.
Peel and roughly chop the garlic cloves.
In a large pot, bring 4 cups of water to a boil. Add the cauliflower florets and boil for 8-10 minutes until they are tender when poked with a fork.
Drain the cauliflower florets and set them aside.
In a large sauté pan over medium heat, add 1 tablespoon of olive oil. Sauté the chopped garlic for about 2 minutes until fragrant, ensuring they do not burn.
Add the cooked cauliflower florets to the pan along with the remaining 1 tablespoon of olive oil. Stir to combine the garlic with the cauliflower.
Transfer the cauliflower and garlic mixture to a blender or food processor. Add unsweetened almond milk, nutritional yeast, lemon juice, salt, and black pepper.
Puree the mixture until smooth and creamy. This may take a minute or two, and you may need to stop and scrape down the sides as needed.
Taste and adjust the seasoning, adding more salt or pepper if desired.
Transfer the puree to a serving dish, and garnish with freshly chopped parsley.
Serve the vegan cauliflower puree warm as a delightful side to complement any meal or as a base for vegan bowls.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3434 mg | 149% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 12.3 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 594 mg | 46% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2267 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
