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Roasted Mashed Cauliflower with Paleo Vegan Gravy

Yields1 ServingPrep Time20 minsCook Time40 minsTotal Time1 hr

A deliciously creamy Mashed Cauliflower recipe with a paleo vegan sauce. Perfect for the holiday season.

Roasted Mashed Cauliflower with Paleo Vegan Gravy

Mashed Cauliflower:
 3 cups Cauliflower Florets
 1 tbsp Olive Oil
 1 tsp Sea Salt
 ½ cup Coconut Milk
Paleo Vegan Gravy:
 3 cups Vegetable Broth
 2 tbsp Vegan Butter or Coconut Oil
 1 tsp Minced Garlic
 1 cup Mushrooms, sautéed in Olive or Coconut Oil
 ¼ cup Cassava Flour (or Coconut Flour for keto)
 ½ cup Coconut Aminos
 1 tbsp Fresh Rosemary
 1 tbsp Fresh Thyme
 ½ tsp Sea Salt
Mashed Cauliflower:

Preheat the oven to 375F and line a baking sheet with tin foil.


Toss the cauliflower in olive oil and sea salt, and spread onto the pan to roast for 35-40 minutes.


Remove from the oven and let cool for 10 minutes before placing into a food processor.


Place the cauliflower into the food processor and add in the coconut milk.


Set the settings to food chop and puree until slightly smooth, but still with some chunks of cauliflower.


Scoop the cauliflower into a bowl and set aside.

Paleo Vegan Gravy:

Make sure that you sauté the mushrooms before beginning.


In a medium saucepan, heat the vegan butter until melted on medium heat.


Add in the minced garlic, rosemary, and thyme, and sauté until fragrant and the garlic is slightly browned.


Reduce the heat to simmer and pour in the vegetable broth, coconut aminos, and coconut milk until well combined.


Add in the cassava flour and stir until dissolved. Then add in the mushrooms and let the sauce cook for 5-7 minutes on low so that the flavors marinate.


Using a blender, pour the gravy into the blender, then place the lid on.


Set the settings to medium and pulse until smooth.


Pour the gravy into a gravy boat and serve.