Vegan Pumpkin Cauliflower Mash


  • 1 head cauliflower, cut into florets (about 8 cups)

  • 1 small pumpkin, cut into 1 inch cubes (about 4 cups)

  • 4 tablespoons olive oil, divided

  • 1 teaspoon salt

  • Black pepper, to taste

  • 1 + 1/2 tablespoons fresh rosemary, chopped

  • 3/4 cup coconut milk

  • Smoked paprika for serving


  1. Preheat oven to 375ºF.

  2. In a large bowl, toss cauliflower with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 tablespoon rosemary, and black pepper. Mix.

  3. Repeat for the pumpkin.

  4. Place both veggies on baking sheets and bake for 30 minutes.

  5. Add cauliflower and pumpkin to food processor with remaining olive oil, rosemary, and coconut milk.

  6. Process until smooth.

  7. Serve with a drizzle of olive oil and sprinkle with smoked paprika.

Adapted from Victoria Berman on So Fab Food.

Corbin Hill Food Project