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Silky Mashed Cauliflower with Black Pepper Worcestershire Butter (Vegan)

5 from 1 reader review
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 -6
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Ingredients

Mashed Cauliflower:

  • 3 tablespoons vegan butter
  • 4 cloves garlic, sliced
  • 3 strips lemon peel
  • 1 large head cauliflower, cut into small florets (about 10 cups florets)
  • sea salt and ground black pepper, to taste
  • ½ cup vegetable stock
  • 1 ½ tablespoons light miso
  • 1 tablespoon lemon juice

Worcestershire Black Pepper Butter Drizzle

  • 3 tablespoons vegan butter
  • 1 ½ teaspoons vegan worcestershire sauce
  • 1 teaspoon ground black pepper

Instructions

  • Heat a large pot over medium. Once the pot is hot, add the butter and sliced garlic. Sauté until garlic is slightly golden and fragrant, about 1 minute. Then, add the lemon peel, cauliflower, salt, pepper, vegetable stock, and miso. Bring to a boil and then lower heat to a simmer. Cover the pot and let it continue to simmer until the cauliflower is tender, about 20 minutes.
  • Fish out the lemon peels and then transfer the entire contents of the pot to a food processor (cauliflower, garlic, liquid and all). Add the lemon juice. Pulse a few times before running the motor on high for about a minute. Scrape down the sides of the food processor and pulse a few more times. It should be silky smooth. Keep the mashed cauliflower warm while you make the butter drizzle.
  • Heat a small sauté pan over medium heat. Once hot, add the vegan butter and let it melt. Then, add the worcestershire sauce and black pepper. Let it sizzle a bit before drizzling over the mashed cauliflower. Enjoy immediately.

Equipment

Recipe Notes

  • I tested this recipe with olive oil in place of the vegan butter and it just wasn’t the same. The vegan butter adds richness, but also a bit more body to the mash.
Made with 10 vegan ingredients, this mashed cauliflower veggie side is silky smooth, fluffy, and flavor-boosted with garlic, miso, Worcestershire sauce lemon & black pepper.