Quinoa Cauliflower Mash

It’s time for my favorite food-centric holiday, so I’m sharing my vegan twist on a classic Thanksgiving dish. Instead of the same old boring mashed potatoes, try my Quinoa Cauliflower Mash as an alternative vehicle for all things gravy.

This recipe is part of the Epically Ethical Thanksgiving Dinner collaboration, organized by Emily Barwick of Bite Size Vegan and featuring eight recipes  from some awesome vegan YouTubers.

Quinoa Cauliflower Mash
Prep time
Cook time
Total time
This Quinoa Cauliflower mash is not only an excellent vehicle for your gravy, it's a protein powerhouse!
Serves: 4-6
  • 1 head cauliflower
  • 1 cup quinoa
  • 2½ cups vegetable broth
  • ½ cup unsweetened plant-based milk (I used hemp)
  • 4 tablespoons olive oil
  • 2 tablespoons vegan butter
  • 3 tablespoons nutritional yeast
  • salt & pepper
  • Optional:
  • vegan cream cheese
  • truffle oil
  • hemp seeds/ fresh herbs for garish
  1. For the Quinoa
  2. Rinse quinoa thoroughly the liquid in a fine mesh strainer.
  3. In a medium sized pot, add quinoa and vegetable broth.
  4. Cook over med high heat for 20 minutes or until all the liquid has been absorbed.
  5. Fluff, cover, remove from heat and set aside.
  6. For the Cauliflower
  7. Preheat oven to 400F degrees.
  8. Trim cauliflower into florets.
  9. Arrange on a baking sheet and drizzle with olive oil, season with salt & pepper.
  10. Roast cauliflower for 40 minutes or until completely tender.
  11. In a food processor, add roasted cauliflower, quinoa,nutritional yeast, butter plus a splash of plant-based milk.
  12. Blend.
  13. Add more of the milk as needed to achieve desired consistency.
  14. Optional: Mix in vegan cream cheese OR drizzle with truffle oil
  15. Garnish with hemp seeds and fresh herbs


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