Roasted Mashed Cauliflower with Paleo Vegan Gravy

mashed cauliflower with vegan gravy

5 from 2 reviews

Deliciously creamy vegan mashed cauliflower with a Paleo vegan gravy sauce that’s perfect for a healthy side to your Thanksgiving and holiday celebrations!



Mashed Cauliflower:

Paleo Vegan Gravy:


Mashed Cauliflower:

  1. Preheat the oven to 375F and line a baking sheet with tin foil.
  2. Toss the cauliflower in olive oil and sea salt, and spread onto the pan to roast for 35-40 minutes.
  3. Remove from the oven and let cool for 10 minutes before placing into the food processor unit of the Oster Kitchen Texture Select Pro Blender
  4. Place the cauliflower into the food processor and add in the coconut milk.
  5. Set the settings to food chop and puree until slightly smooth, but still with some chunks of cauliflower.
  6. Scoop the cauliflower into a bowl and set aside.

Paleo Vegan Gravy:

  1. Make sure that you sauté the mushrooms before beginning.
  2. In a medium saucepan, heat the vegan butter until melted on medium heat.
  3. Add in the minced garlic, rosemary, and thyme, and sauté until fragrant and the garlic is slightly browned.
  4. Reduce the heat to simmer and pour in the vegetable broth, coconut aminos, and coconut milk until well combined.
  5. 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.
  6. Use the blender unit of the Oster Kitchen Texture Select Pro Blender, and pour the gravy into the blender, then place the lid on.
  7. Set the settings to medium and pulse until smooth.
  8. Pour the gravy into a gravy boat and serve. 

Keywords: mashed cauliflower, vegan gravy, Paleo, gluten free, soy free, nut free, keto