Cauliflower Mashed Potatoes and Gravy

Cauliflower Mashed Potatoes and Gravy

Carton of fresh button mushrooms

Creamy mushroom gravy.

Bowl of cauliflower mashed potatoes surrounded by fresh mushrooms

Fluffy cauliflower mashed potatoes.

Skillet filled with a batch of our Mushroom Gravy recipe

The two together make the perfect pair.

Plate of Mashed Cauliflower Potatoes with Simple Mushroom Gravy for Thanksgiving

I’ve always loved mashed potatoes and gravy but the kind that I like are surely artery clogging. Not so with this recipe. It’s completely vegan, heart healthy, and packs three servings of vegetables. Plus, it’s so easy to throw together, requiring about 30 minutes total, that it’s perfect for fancy weeknight meals and special occasions alike. If you’re vegan or vegetarian, this would be great alongside grilled corn and perhaps a lentil or tofu-based entree. I preferred mine with grilled chicken. But really, it would pair well with just about anything mashed potatoes do.

Grabbing a bite of Mashed Potatoes with Mushroom Gravy

What do they taste like? The mashed potatoes with cauliflower are light and fluffy, and the mushroom gravy is the hearty, flavorful sauce that melds it all together. I think I’m in veggie heaven.

Cutting board with a bowl and plate of Mashed Cauliflower Potatoes
Plate of Cauliflower Mashed Potatoes with Mushroom Gravy for a delicious vegan meal

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

Course Side

Cuisine Vegan

Freezer Friendly No

Does it keep? 2-3 Days

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  • 4 ounces white or cremini mushrooms (chopped) (4 ounces equals ~3/4 one small container)
  • 3 Tbsp vegan butter (divided)
  • 1 Tbsp minced shallot (optional)
  • 1 cup veggie stock (DIY or store-bought)
  • 2 heaping Tbsp unbleached all-purpose flour (sub all purpose gluten-free flour or cornstarch for GF option)
  • 1 pinch each salt, pepper, and dried or fresh thyme (chopped)
  • 5 red skin potatoes (washed and scrubbed)
  • 1/3 head cauliflower (chopped)
  • In a large saucepan, cover potatoes with water and bring to a boil. Reduce heat to a low boil and cook until a knife inserted slides off easily.

  • In the meantime, add the cauliflower to a strainer or veggie steamer and place on top of the potatoes in the saucepan to cook at the same time. Cover with a lid to steam.

  • Once both are soft and cooked through, transfer to a bowl and mash with a potato masher, adding salt and pepper and 1 Tbsp of vegan butter to season (amount as original recipe is written // use 1/3 total amount of butter if altering batch size). Set aside and cover to keep warm.

  • In a skillet over medium to medium-high heat, melt the remaining vegan butter (2 Tbsp as original recipe is written). Add the shallot and mushroom and cook for 10 minutes, stirring frequently. Cook until the mushrooms are soft and brown, and most of their liquid is evaporated.

  • Stir in the flour with a whisk and reduce heat to medium. Cook for another minute or two.

  • Slowly add veggie broth while whisking to reduce clumps. Then add in the thyme and whisk again.

  • Reduce heat to simmer and continue to stir until it reaches desired thickness – about 5-10 minutes. If it appears too thin, add a touch more flour and whisk. If it’s too thick, add more broth.

  • Season with salt and fresh ground black pepper to taste. Serve over cauliflower mashed potatoes. Store leftovers in the fridge in an air-tight container for up to a few days.

*Nutrition information is a rough estimate.
*Recipe adapted from about.com

Serving: 1 g Calories: 277 Carbohydrates: 41 g Protein: 6.5 g Fat: 5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 420 mg Fiber: 5 g Sugar: 4.5 g

https://minimalistbaker.com/cauliflower-mashed-potatoes-with-mushroom-gravy/,

cauliflower-mashed-potatoes-and-gravy

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Marcella
Marcella

Marcella Gucci embodies a warm, inviting, and adventurous spirit. Her tone is friendly yet knowledgeable, blending passion for culinary exploration with a genuine love for travel. She communicates with enthusiasm, inspiring her audience to embrace new flavors and cultures.

As the founder of Travel Foodie, Marcella is a culinary enthusiast and globe-trotter. With a keen eye for detail and an appreciation for diverse food cultures, she curates experiences that connect people through the universal language of food. Marcella’s mission is to transform culinary dreams into reality, guiding her audience on a delectable journey around the world.

Travel Foodie where culinary curiosity meets wanderlust! This site is your passport to a world of flavors, offering a delightful mix of travel tips, authentic recipes, and immersive culinary experiences. Whether you’re planning your next adventure or simply looking to spice up your kitchen, we will serves up inspiration and tasty tidbits that will leave you hungry for more. Bon appétit!

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