Gluten-Free Cauliflower Mashed Potatoes (Dairy-Free Optional)


Cauliflower has always gotten a bad rap. It’s the last veggie to be eaten off mixed vegetable platters at parties. It gives off an unpleasant sulfur smell when cooked. In general, they are tolerated. BUT NO MORE!

Cauliflower is actually one of the world’s healthiest foods. It’s proven to reduce cancer risk, fight inflammation, improve digestion, aid in weightless and even preserve eye health.

It’s part of the brassica oleracea family which includes broccoli, brussels sprouts, collard greens, cabbage, and kale. All delicious when prepared properly, yet all somewhat undervalued. Though kale has been having it’s moment in the sun over the couple past years

As for the smell, I mean people have gotten over how asparagus makes you’re pee smell. Proper seasoning and preparation can definitely minimize and mask the sulfur odor the cauliflower emits.

In short, cauliflower will no longer be neglected, at least by this family.

Now for the fun part. Lightening up those heavy holiday mashed potatoes by adding a helping of cauliflower. These are kind of like that hidden vegetable RAGU pasta sauce where the mom gets the kids to eat more vegetables just by changing their spaghetti sauce. We’re essentially adding a healthy serving of cauliflower to each scoop of mashed potatoes. You can tell your guests if you want or for fun, you can keep it hush-hush.

Plus you’re probably already making mashed potatoes for Thanksgiving or your upcoming holiday get together, you might as well as some veggies for a 2-in-1 win-win!

The trick is to make sure the cauliflower is soft enough to seamlessly blend with the potatoes. Of course properly seasoning the dish is important as well.

We’ve found that you don’t feel the heavy, uncomfortably full that you typically do with traditional mashed potatoes. And I am not one to bad mouth a potato. In fact I’ve often thought my autobiography would be called Hair by Tiana Trotz, Body by Potatoes (c) STudioist 2017.




  • 3 medium russet potatoes, pealed and diced
  • 1 medium head cauliflower, washed, leaves and stem removed, diced into florets
  • 1/3 cup + 1 tbsp vegan butter substitute
  • 1/2 cup vegan sour cream (like Tofutti)
  • 1/4-1/2 cup goat cheddar, grated (optional, to taste)
  • 1/2 cup milk alternative (I use Soy)
  • 1/2 large onion, chopped
  • 2 garlic cloves, minced
  • Salt and pepper, to taste
  • 1 tsp paprika
  • Fresh parsley or 3 scallions, chopped


  1. Add potatoes to large pot and cover with water. Bring to boil, reduce heat, and simmer for 20-25 minutes until potatoes are tender (but not falling apart) when pierced with a fork.
  2. Next, bring a second pot of water to boil. Add cauliflower florets, cover and reduce to medium heat. Cook 12-15 minutes or until very tender. You can cook both together; however, I find the cauliflower is done quicker than the potatoes and therefore end up becoming too mushy for my liking.
  3. Meanwhile, in a medium skillet over medium-high heat melt 1 tbsp butter. Add onions and garlic. Sauté roughly 3-5 minutes or until onions are translucent.
  4. Drain the cauliflower and set aside.
  5. Drain the potatoes then return to pot. Add cooked cauliflower.
  6. Over low heat, add butter, sour cream, and cheese (optional) to the pot then begin mashing.
  7. Add in the onions and season with salt, pepper and paprika.
  8. When creamy, add the milk a little bit at a time, stirring in until the desired consistency is reached.
  9. Season with additional salt and pepper to taste.
  10. Transfer to serving dish and sprinkle with fresh parsley.