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Creamy Cauliflower Mash

This macrobiotic-inspired vegan cauliflower mash with millet is so delicious, and is a healthy alternative for mashed potatoes.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 to 8
Author Tess Masters


  • 2 tablespoons grapeseed oil (or extra-virgin olive oil)
  • 2 cups diced yellow onion
  • 1 tablespoon minced garlic (3 cloves)
  • 1 1/2 teaspoons  Celtic sea salt,  plus more to taste
  • 1 cup  hulled millet 
  • 1 large head cauliflower, roughly chopped
  • 5 cups vegetable broth, plus more as needed
  • 2 tablespoons  hulled tahini, plus more to taste (omit if on Body Ecology)
  • 1/8 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup finely chopped flat-leaf parsley


  1. In a large saucepan over medium-high heat, warm the olive oil, and sauté the onions and garlic with 1/4 teaspoon of the salt for about 5 minutes, until soft and translucent. 
  2. Stir in the millet, cauliflower, vegetable broth, and 1/4 teaspoon of the salt, increase the heat to high. Bring the mixture to a boil, and then reduce the heat to medium, and simmer for about 40 minutes, stirring regularly until the millet is cooked through, the liquid has been absorbed, and the dish has the consistency of creamy mashed potatoes. Add more broth as needed. 
  3. With a wooden spoon or potato masher, break up any remaining large pieces of cauliflower. Stir in the tahini, add the remaining teaspoon of salt, and the pepper. Add tahini, salt, and pepper to taste. 
  4. Stir through the chopped parsley, and serve. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak