This 5-Ingredient Vegan Pumpkin Cauliflower Mash is a gluten-free side dish you need to try. Brimming with the flavors of fall and much more delicious and satisfying than boring mashed potatoes!
Mashed potatoes – love them or hate them? I’m somewhere in the middle. I can handle freshly made from scratch mashed potatoes, but I cannot eat them as heated up leftovers. No idea why, but something just happens to mashed potatoes when they are reheated; they take on some strange, strong flavor that I do not care for.
Mashed potatoes are too starchy, too filling, too heavy, and just old news.
Cauliflower mash has been huge the past few years and I jumped on that trend immediately. I used to love making a cauliflower mash with roasted garlic and dill and that was lovely, but I needed a fall themed mash for this season. That’s exactly how I came up with this pumpkin cauliflower mash recipe. I need pumpkin in all my recipes come September and the sweetness of the pumpkin really comes through in this vegan veggie mash with the rosemary adding that extra hint of fall flavors.
Vegan Pumpkin Cauliflower Mash – A Healthier Classic
Home Chef Tip: To add even more flavor to a cauliflower mash, make sure to roast the veggies in the oven instead of just boiling them on the stove. I chopped up the cauliflower and pumpkin, coated both in a bit of olive oil, salt, pepper, and rosemary, and tossed them into the oven for 30 minutes. The cauliflower and pumpkin get nicely caramelized and even more flavorful.
Then you just add them to a food processor with olive oil (splurge on the expensive kind, it makes all the difference), coconut milk, more fresh rosemary, and that’s it; your fall-themed roasted veggie mash is ready.
This vegan pumpkin cauliflower mash makes for an excellent side dish to any fall-themed meal and will absolutely impress all your holiday guests. If you’re a lover of fall flavors, this is the recipe for you.
If you can’t find a pumpkin, be sure to try this with butternut squash or acorn squash instead. Both of these work well too. Lastly, you can always play with the ratio of how much pumpkin to cauliflower you add. I used a whole head of cauliflower and only about four cups of diced pumpkin. Essentially half the amount of pumpkin to cauliflower, but you could do the opposite!
- 1 head cauliflower, cut into florets (about 8 cups)
- 1 small pumpkin, cut into 1 inch cubes (about 4 cups)
- 4 tablespoons olive oil, divided
- 1 teaspoon salt
- Black pepper, to taste
- 1 + 1/2 tablespoons fresh rosemary, chopped
- 3/4 cup coconut milk
- Smoked paprika for serving
- Preheat oven to 375ºF.
- In a large bowl, toss cauliflower with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 tablespoon rosemary, and black pepper. Mix.
- Repeat for the pumpkin.
- Place both veggies on baking sheets and bake for 30 minutes.
- Add cauliflower and pumpkin to food processor with remaining olive oil, rosemary, and coconut milk.
- Process until smooth.
- Serve with a drizzle of olive oil and sprinkle with smoked paprika.
Home Chef Tip: While roasting the veggies makes for a more flavorful pumpkin cauliflower mash, if you're short on time, just boil them on the stovetop instead until soft when pierced with a fork.
We hope you love this Vegan Pumpkin Cauliflower Mash recipe from SoFabFood Home Chef, Victoria from Avocado Pesto, as much as we do. If you enjoyed this tasty recipe, be sure to check out our other Side Dish recipes to find more like it. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!