Red Wine Mushrooms & Roasted Garlic Cauliflower Mash

Red Wine Mushrooms & Roasted Garlic Cauliflower Mash:: Vegan Cauliflower Recipes by Little Miss Bakery

I took the leftovers of this awesome meal to work in two separate containers. While talking to the three teachers at my table, I opened both containers, pushed the cauliflower mash to one side and added the mushrooms into the empty half of the container. All conversation stopped, and, like it was scripted, three teachers leaned in closer and all said, “ooh!”

Some plant based meals are better than others, and I have to say this one hit it out of the park. I roasted a few heads of garlic a couple days ago (if you’re going to do it, you might as well do a few!) and wanted to try a really simple cauliflower mash. On top I envisioned mushrooms cooked down in a beautiful sauce of wine, broth, Worcestershire and herbs. Honestly, it was beautiful. And the leftovers equally as satisfying!

Red Wine Mushrooms & Roasted Garlic Cauliflower Mash:: Vegan Cauliflower Recipes by Little Miss Bakery

I’ve been struggling on my plant strong diet the past week, finding myself giving in to more processed convenience foods and indulging in sugar a little too often. Here’s where the mindfulness and meditation come in – my mind has felt like an ocean of surging storm waves with everything that’s going on at the moment. You know the feeling? I have fallen off my meditation habit, which makes life feel more overwhelming, which causes eating to veer off the healthy track, which causes you to not feel physically 100%, which causes life to seem more overwhelming…

It’s a vicious cycle. the three key pieces of a healthy happy life – mindfulness, plant based eating, and exercise – are all equally important and effect the other two. If one is missing, the others suffer. As one strengthens, the others become more prevalent. It’s a beautiful thing.

One thing I love about blogging is that it constantly forces me to reflect on how I’m doing with the big 3. And, funny enough, I feel like I’m constantly struggling to maintain that balance. It’s NEVER easy to eat really healthy, workout most days of the week, and meditate everyday. It’s a constant battle between this and all the other things life demands of us. It’s that choice, though, or even the awareness of the choice, that can either cause us to get sucked into our hectic day to day, or savor the moments and spend the time to take care of ourselves physically. I’m constantly reminding myself that I have that choice, and to mentally commit to a healthy lifestyle time and time again.

So, here’s to the struggle! Here’s to making the choice to make your mental and physical health a priority.

Red Wine Mushrooms & Roasted Garlic Cauliflower Mash:: Vegan Cauliflower Recipes by Little Miss Bakery

More vegan cauliflower recipes to try:

Asparagus Curry & Cauliflower Rice

Grilled Cauliflower with Chimmicurri & Chili Oil

Red Wine Mushrooms & Roasted Garlic Cauliflower Mash

Print Recipe
Serves: 3 Cooking Time: 1 hour


  • 1 head of cauliflower
  • 1 head garlic
  • 16 ounces mushrooms, sliced
  • 1 small yellow onion, diced
  • 1/2 cup red wine
  • 1/2 cup vegetable broth
  • 2 tbsp Worcestershire sauce
  • 5 sprigs thyme
  • Nutritional yeast or Parmesan Cheese (optional)
  • Salt and pepper to taste



First, heat the oven to 350F. Cut the bottom (pointed) tip off the garlic to reveal the ends of most cloves underneath. Wrap cut cloves in foil. Place on a baking sheet and bake for one hour. See notes below.


When garlic has been roasting for about 30 minutes, cut cauliflower into small, workable chunks. Toss in olive oil, salt and pepper. Lay in a single layer on a baking sheet. Bake for about 30 minutes, or until nicely browned and crispy on the bottom.


Once the cauliflower goes in the over, start the mushrooms. Heat medium skillet over medium heat. Dice the onions and slice the mushrooms. Add a little olive oil, and then the onions. Salt, and sauté for about 5 minutes until translucent. Add the sliced mushrooms. Salt and sauté for another 5-7 minutes or until mushrooms begin to juice.


Add the wine, broth, thyme sprigs and Worcestershire. Bring to a simmer, and simmer for about 15 minutes until reduced by half. Remove from heat. Allow to cool.


When cauliflower and garlic come out of the oven, transfer half of the cauliflower into a food processor and squeeze the roasted garlic carefully out of the skins - it will be hot! Pulse and add in cauliflower, continuing to pulse until all cauliflower is added to the processor. Process until puréed. Salt and pepper to taste.


Salt and pepper the mushrooms to taste. Serve on top of roasted garlic cauliflower purée. Top with nutritional yeast or Parmesan cheese, if desired.


I usually make several cloves of clove of garlic at one time more maximum roasting efficiency. Plus, you'll be SO glad you did when you add that roasted garlic to EVERYTHING. Just make sure to wrap each one individually.


Subscribe & Follow

Most Popular

You Might Also Like

No Comments

Leave a Reply

%d bloggers like this: