Go Back
+ servings
My Darling Vegan
Instant Pot Cauliflower Mashed Potatoes

These Cauliflower Mashed Potatoes are made with cauliflower, garlic, and vegan parmesan for a delicious vegan and low-carb side at your next holiday meal. Made easy in an Instant Pot!

0 from 0 votes

Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!

Prep Time:
5 mins
Cook Time:
5 mins
Total Time:
10 mins
Course: Side Dish
Cuisine: Vegan, Gluten-Free, Keto
Keyword: cauliflower mashed potatoes
Servings: 4 servings
Calories: 84 kcal
Author: Sarah McMinn
  • 1 large head of cauliflower, cored and roughly chopped
  • 4 cloves garlic, peeled
  • 1 cup vegetable broth
  • 1/4 cup vegan parmesan, optional
  • 2 tbsp non-dairy butter, I recommend Earth Balance
  • 1 tsp sea salt
  • 1-2 tbsp unsweetened soy milk, if needed
  • pepper
  • 2 small chives, chopped
  1. Place the trivet on the bottom of your instant pot. Add cauliflower, garlic, and vegetable broth to the Instant Pot. Close the lid and seal. Using the manual setting, set to high pressure for 5 minutes. Once ready, do a quick pressure release according to the manufacturer's instructions.

  2. Strain the cauliflower/garlic through a colander and transfer to a food processor. Add parmesan (if using), butter, and salt. Process until mostly smooth so that it resembles mashed potatoes. Add soy milk, 1tbsp. at a time, if needed. Alternatively, you can mash the cauliflower with the remaining ingredients using a potato masher

  3. Serve immediately with freshly cracked pepper, chives, and melted butter. 

Recipe Notes

Serving and Storing - Once the mashed cauliflower is nice and creamy, it's time to serve it up. I like to serve mine with freshly ground pepper, butter, fresh chives, and some vegan parmesan. This recipe is best fresh. I don't recommend making more than you intend to serve. If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days.

Recipe Tips

  1. If you would prefer a thicker consistency (plus less mess!), you can use a potato masher rather than a food processor.
  2. Taste and adjust seasonings as you please. This recipe is merely guidelines as the seasonings will depend on the size of your cauliflower.

Variations - If you don't have an Instant Pot, you can cook the cauliflower and garlic in a large pot of boiling water for about 12 minutes, until easily pierce-able with a fork. Once it is cooked, continue on to step 2. 

Nutrition Facts
Calories Per Serving: 84
% Daily Value
Carbohydrates 2g 1%
Protein 2g 4%
Fat 7g 11%
Saturated Fat 2g 13%
Cholesterol 5mg 2%
Sodium 958mg 42%
Potassium 12mg
Vitamin A 180IU 4%
Vitamin C 0.9mg 1%
Calcium 75mg 8%
Iron 0.1mg 1%