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Plated vegan whipped cauliflower cheese topped with roasted mushrooms, garlic, and microgreens on a dark grey plate.

Vegan Whipped Cauliflower


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  • Author: erin wysocarski
  • Total Time: 1 hour 5 minutes
  • Yield: 2-4 servings
  • Diet: Vegan

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

  1. Place a metal steamer basket into a saucepan and add a couple inches of water to the bottom.
  2. Add cauliflower florets, cover, and steam for 10 minutes or until fork-tender.
  3. Let the florets cool slightly, then transfer to a high-speed blender.
  4. 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.
  5. Taste and blend in additional vegan cheese if you’d like a stronger flavor.

Roast the mushrooms

  1. Spread the mushrooms in a single layer across one large or two small cast iron pans.
  2. Dot with 1 tablespoon vegan butter and 1 tablespoon olive oil, and season with salt and pepper.
  3. Roast in a 400°F oven for 20 minutes. Flip, then roast for another 10 minutes or until golden and juicy.
  4. 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

  1. In a large cast iron pan, heat vegan butter and olive oil over medium-high heat.
  2. Add the sliced onions and cook for about 20 minutes, stirring every few minutes to prevent burning.
  3. 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

  1. Spoon the whipped cauliflower onto a plate (toward one side works well for plating).
  2. Use the back of a spoon to gently swoosh the purée into a soft arc.
  3. Top with roasted mushrooms and caramelized onions.
  4. 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