With Cajun seasoning, mashed potatoes and cauliflower make a delicious side dish to enjoy anytime! Fluffy and lighter than regular mashed potatoes, it's extra creamy and delicious thanks to plain yogurt.
I love straight up mashed cauliflower as much as the next person, but let's be honest, it's not REALLY a substitute for mashed potatoes. But the combination of the two? Well, this is the best of both worlds!
You'll LOVE this potato-cauliflower mash because it has:
- the flavor and satisfying quality of potatoes
- the extra creaminess and nutrition of pureed cauliflower
- NO milk, butter or oil!
- and a warm, mildly spicy flavor thanks to Cajun spices
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What You'll Need
- potatoes - I like russets or gold potatoes; red potatoes are also great
- cauliflower - you'll need one small/medium head
- plain yogurt - I often make yogurt at home, either with cashews or almonds, but if you can get your hands on store-bought plain, unsweetened vegan yogurt that's great, too. Kite Hill and Forager are our favorites.
- paprika - this classic Cajun spice gives the cauliflower potato mash a bit of color and pepper-y flavor.
- smoked paprika - optional but adds a bit more color and flavor.
- cayenne - the amount listed in the recipe isn't enough to make the mash spicy, so if you're spice-averse don't be worried.
And if you love heat you might decide to add even more cayenne. - nutritional yeast - adds a savory, umami flavor; I highly recommend this non-fortified nutritional yeast by Sari.
- salt and pepper
See recipe card below for quantities and full recipe.
How to Make It
- Bring a large pot of salted water to a boil. Add the peeled and cut potatoes, and set a timer for 5 minutes. Add the cauliflower and cook for another 10 minutes or until tender.
- Transfer the cauliflower to the bowl of a large food processor. If the potatoes are tender, turn off the heat but leave them in the hot water while pureeing the cauliflower.
- Drain the potatoes and immediately return them to the pot. Add the Cajun spices, salt, pepper, and yogurt, and mash the potatoes.
- Add the pureed cauliflower and continue to mash until everything is well incorporated. Taste and adjust the seasonings as desired.
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Hint: use a slotted spoon and take your time transferring the cauliflower to the food processor; drain away as much water as possible to avoid watery cauliflower puree.
Serving Suggestions
Serve these Cajun mashed potatoes and cauliflower with any main and vegetables side dishes you would pair with classic mashed potatoes.
Here are some of our plant-based favorites:
- Vegan Andouille Sausages
- Air Fryer Cauliflower Steaks
- Harvest Chickpea Meatloaf
- Classic Seitan Roast
- Parmesan Roasted Broccoli
- Garlicky Air Fryer Green Beans
- Easy Vegan Mushroom Gravy
Substitutions
- 100% cauliflower - for a low-carb option skip the potatoes and use 2 heads of cauliflower. Taste and adjust the yogurt and seasonings as desired.
- Cajun mashed potatoes - or skip the cauliflower and double up on the potatoes!
- yogurt - if you don't have plain yogurt on hand, sour cream or cream cheese are also delicious with cauliflower mashed potatoes. Or go the more traditional route and use a few tablespoons of butter and a splash of non-dairy milk.
- plain - if you're not a fan of Cajun seasoning, simply leave it out! Add extra garlic powder or roasted garlic for more flavor.
Equipment Needed
You'll need a large soup or stock pot to cook the potatoes and cauliflower florets. A peeler and masher will also come in handy.
You'll also need a large food processor to puree the cooked cauliflower. I use this 14-cup Cuisinart. It's perfect for everything from hummus, to nut butters, to mashed cauliflower.
How to Store
The leftovers re-heat well and will keep in the fridge for up to 5 days. Or freeze for up to 1 month.
Related Recipes
Recipe
Cajun Mashed Potatoes and Cauliflower
Ingredients
- 2 pounds russet or gold potatoes - peeled and cut 1-inch thick
- 1 small head cauliflower - cored and cut into large, equal-size florets
- 2 tablespoons nutritional yeast
- 1¼ teaspoons garlic powder
- 1 teaspoon paprika
- ¼ teaspoon smoked paprika, optional
- ¼ teaspoon cayenne pepper
- ¼ teaspoon dried thyme
- 1 cup plant-based yogurt, plain and unsweetened - tap for cashew yogurt recipe
- fine sea salt
- black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and set a timer for 5 minutes. By the end of 5 minutes the water should have returned to a boil. Maintain a low-boil, add the cauliflower florets, and cook until fork-tender, about 10 minutes. This may vary depending on the size of the florets and potatoes.
- Use a slotted spoon to transfer the cauliflower to a large food processor (if the potatoes are also tender, turn off the heat and let them stand in the hot water while you puree the cauliflower). Add ¼ teaspoon salt, and process until smooth and creamy. Set cauliflower aside.
- Drain the potatoes in a colander and immediately return them to the pot. Add the nutritional yeast, garlic, paprika, cayenne, thyme, ½ teaspoon salt and several turns of freshly ground black pepper. Use a potato masher to mash the potatoes until mostly broken down. Add about ¾ cup yogurt and mash until smooth.
- Stir the cauliflower puree into the potatoes. Taste and adjust seasonings, adding more yogurt, salt, pepper, and/or cayenne, to taste. Serve hot. Allow leftovers to cool before storing in the refrigerator.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
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