Description
This vegan whipped cauliflower recipe is a creamy, silky purée that’s equal parts cozy and elegant. It starts with cauliflower, vegan butter, and feta-style cheese, blended into a smooth, swoopable base, then topped with roasted mushrooms, crispy caramelized onions, and a sprinkle of fresh microgreens. It’s earthy, savory, and just rich enough to feel like a treat—whether you’re serving it as a starter or making it the star of the plate.
Ingredients
for the cauliflower puree
- 1 small head of cauliflower, cut into florets
- 2 tablespoons vegan butter
- 1/2 cup of vegan feta (I used Violife)
- 1/4 cup plain, unsweetened plant-based milk (plus a bit more to thin, if needed)
for the mushrooms
- 6 oz. small shiitakes
- 6 oz. baby bellas
- 2 tablespoons vegan butter, divided
- 2 tablespoons olive oil, divided
- salt and pepper, to taste
- 1 tablespoon minced garlic
for the caramelized onions
- 1 large red onion, thinly sliced (a mandoline works great)
- 1 tablespoon vegan butter
- 2 tablespoons olive oil
for garnish
- microgreens (optional, but adds a fresh note)
- finishing salt
Instructions
Make the cauliflower purée
- Place a metal steamer basket into a saucepan and add a couple inches of water to the bottom.
- Add cauliflower florets, cover, and steam for 10 minutes or until fork-tender.
- Let the florets cool slightly, then transfer to a high-speed blender.
- Add vegan butter, vegan feta, and ¼ cup nut milk. Blend until smooth and creamy, adding more milk if needed to reach your desired consistency.
- Taste and blend in additional vegan cheese if you’d like a stronger flavor.
Roast the mushrooms
- Spread the mushrooms in a single layer across one large or two small cast iron pans.
- Dot with 1 tablespoon vegan butter and 1 tablespoon olive oil, and season with salt and pepper.
- Roast in a 400°F oven for 20 minutes. Flip, then roast for another 10 minutes or until golden and juicy.
- Transfer the pans to the stovetop over medium-high heat. Add the minced garlic and sauté until soft and fragrant, adding a touch more oil if needed. Set aside.
Caramelize the onions
- In a large cast iron pan, heat vegan butter and olive oil over medium-high heat.
- Add the sliced onions and cook for about 20 minutes, stirring every few minutes to prevent burning.
- Onions are done when they’re deep golden and beginning to crisp. Remove from heat and let them cool—they’ll crisp up more as they sit.
To serve
- Spoon the whipped cauliflower onto a plate (toward one side works well for plating).
- Use the back of a spoon to gently swoosh the purée into a soft arc.
- Top with roasted mushrooms and caramelized onions.
- Finish with microgreens and a sprinkle of finishing salt. Serve immediately.
Notes
- Vegan Cheese: I used Violife vegan feta here for its creamy texture and tangy flavor, but any rich, smooth vegan cheese will work. Start with ½ cup, then adjust to taste—some cheeses are saltier or more assertive than others.
- Texture Tip: For the creamiest cauliflower purée, use a high-speed blender and let the steamed florets cool slightly before blending. This helps avoid excess moisture and gives you a smoother, fluffier finish.
- Make-Ahead Tip: You can prep the cauliflower purée a day in advance and refrigerate it. Just reheat and whisk or re-blend before serving to bring back the whipped texture.
- Storage: Store leftover cauliflower purée, mushrooms, and onions separately in airtight containers. They’ll keep well in the fridge for up to 3 days.
- Freezing: The purée can be frozen, though texture may change slightly when thawed. For best results, reblend with a splash of nut milk after reheating. Toppings like mushrooms and onions are best made fresh.
- Reheating: Gently reheat the purée on the stovetop over low heat, adding a splash of nut milk if needed to loosen it up. The mushrooms and onions can be reheated in a skillet to bring back some of their original texture.
- Serving Idea: This recipe makes a beautiful plated appetizer, but it also works great family-style on a serving platter with toppings layered over the top.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Dinner
- Method: Steamed, Blended, Roasted, Sautéed, Caramelized
- Cuisine: French, American