Roasted Cauli-Mash

My first attempt ever at cauli-mash and it won’t be the last. This was so delicious + easy. I paired it with a large mushroom cap sautéed in homemade vegan bbq sauce + shredded kale/sprouts. Perfect side for ANY meal!


Serves 4

1 medium cauliflower, cut into pieces (size doesn’t matter too much here, we’ll blend later)

3 fresh garlic cloves, peeled + whole

1/2 cup vegetable stock

avocado oil

fresh parsley, chopped

fresh chives, chopped

salt + pepper

Note: I rarely measure my herbs. Feel free to use as much as you wish.


  1. Preheat oven to 425 degrees. Add chopped cauliflower pieces and garlic cloves onto parchment lined baking sheet. Drizzle with avocado oil + sea salt. Place in oven for about 40-50 minutes. Cauliflower should be browned and soft (NOT mushy).
  2. Remove from oven and allow to cool for a few minutes.
  3. Transfer cauliflower + garlic to blender. Add fresh parsley and a splash of vegetable stock.
  4. Begin to pulse mixture until desired mash texture is achieved. Add vegetable stock as needed. Add salt + pepper to taste.
  5. Finish with chopped chives. Ta da!


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