Cauliflower Potatoes with Mushroom Gravy

Here is a healthy version of mashed potatoes with gravy, a classic comfort food.

I mash cauliflower in with the potatoes for a lovely moistness, then smother it in a vegan mushroom gravy that satisfies even the folks who are used to meat and dairy-based gravies. 


Mashed potatoes

  • 8-10 Yukon gold potatoes, cut up into small pieces
  • 1 cauliflower, cut up into larger pieces
  • 2 Tbsp margarine or vegan butter
  • 1 tsp garlic powder
  • Salt and pepper to taste


  • 1 Tbsp olive oil
  • 1 medium onion, minced
  • 3-4 cloves garlic, minced
  • 1 sprig rosemary, leaves minced
  • 1 package mushrooms (any kind)
  • 2 tsp brown rice flour
  • 1 1/2 cups water or vegetable broth
  • 2 Tbsp tamari
  • Salt and pepper to taste


Cut up the potatoes and cauliflower and add them to a big pot of water on the stove. Turn the heat to high until it comes to a boil, then turn down slightly and keep boiling (but not boiling over) for about 20 minutes until the potatoes and cauliflower are tender and you can easily poke a fork through them.

While the vegetables are boiling, make the gravy. In a large pan, heat the olive oil over medium high heat. Add the onions and cook for 5 minutes, stirring occasionally, then add the garlic and rosemary and cook for 3 more minutes.

Add the mushrooms, salt and pepper, and cook for several more minutes to let the water out of the mushrooms.

Once the water is mostly gone, stir in the flour, then slowly add in the broth and soy sauce, stirring constantly to make sure the flour doesn’t get lumpy. Simmer for a few more minutes, stirring frequently, until the gravy is as thick as you like.

When the veggies are tender, drain them and add them to a large bowl. Add the margarine, garlic powder, salt and pepper to the drained potatoes and cauliflower. Mash them well with a fork or potato masher, or use an electric mixer if you want them extra smooth.

Serve hot, topped with the mushroom gravy. This pairs nicely with vegan sausages and a salad.


I’d like to share a quote about transitions for anyone going through a life change right now:

“I saw the leaf leave the branch and float down to the soil,

dancing joyfully,

because as it floated,

it saw itself already there in the tree.

It was so happy.”

– Thich Nhat Hanh, “The Other Shore”

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

8 responses to “Cauliflower Potatoes with Mushroom Gravy”

  1. […] 3. Serve hot and fresh with your lunch. We had them with salad overtop some cauliflower mashed potatoes with mushrooms! […]

  2. […] #6. Mashed Cauliflower Potatoes with Mushrooms […]

  3. maitricookswithlove Avatar

    Ultimate comfort food!

  4. maitricookswithlove Avatar

    Facebook comment from Nina: This looks so good!

    1. maitricookswithlove Avatar

      @Nina Thanks! It’s similar to what I made for Thanksgiving. 🙂

  5. […] Make mushroom gravy using this recipe […]

  6. maitricooksnewlife Avatar

    Instagram comment from Becky: yum😍

  7. maitricooksnewlife Avatar

    Instagram comment from Evan: ❤️❤️

Leave a Reply

%d bloggers like this: