cauliflower mash with crispy mushrooms

last updated on October 29, 2026

Imagine this: you are invited to a summer dinner party with friends and asked to bring a side dish. You want to bring something that is simple to make, but looks and tastes incredible. You obviously make this cauliflower mash with crispy mushrooms!

I am living for the colors in this dish — the beautiful lavender color from purple cauliflower, the brown hues of the mushrooms and farro, and the vibrant green basil. Light purple and green have been my favorite colors as of recent so I am really feeling this dish. I hope you are too!

do i have to use purple cauliflower?

No! Obviously purple cauliflower is going to give you this wonderful color, but the recipe is just as great with normal cauliflower! Plus it will taste exactly the same. You could use normal white cauliflower or any color of cauliflower you can find! I love the color of the purple cauliflower so if you can find one, use it!

ingredients needed

how to make cauliflower mash with crispy mushrooms

This dish is surprisingly simple to make, and should only take 20 minutes to come together! Start by setting a pot of water to boil, then washing off your cauliflower and breaking it into smaller pieces. When the water is boiling, drop the cauliflower in and boil until soft, about 10 minutes (you can also steam the cauliflower if you prefer that!). Transfer the cooked cauliflower to a blender and add heavy cream garlic, salt and pepper, and blend. Taste and adjust the salt and pepper until it tastes right to you!

While the cauliflower is cooking, get started on the other elements. If you don’t have cooked farro, start it to cook first. Then the mushrooms. We want our mushrooms to be really crispy, which means we need plenty of olive oil and medium-low heat. Cook them, stirring occasionally, until they are beautifully crisp.

Lastly, whip up the dressing. Add everything to a bowl and whisk until smooth. Easy. To plate everything, add the cauliflower mash to a wide bowl. Smooth it out and top with farro, crispy mushrooms, lemon tahini dressing, and fresh basil.

other topping options?

If you are not a fan of farro or mushrooms, get creative with this dish! The cauliflower mash is the perfect canvas for lots of different things. You could top it with kale chips and hot honey, or bacon and chives, or just keep it simple and top with some butter! The options are truly endless and I hope you make this dish your own.

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• creamy carrot pasta
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• corn and watermelon arugula salad
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cauliflower mash with crispy mushrooms

[category] Appetizer, Side Dish

[published] July 25, 2022

[PREP] 15 minutes mins

[COOK] 15 minutes mins

[TOTAL] 30 minutes mins

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Ingredients

cauliflower mash

• 1 head cauliflower
• 1 tbsp heavy cream (or nut milk, if vegan)
• 1 tsp garlic
• salt and pepper

toppings

• 2 tbsp olive oil
• 2 cups mushrooms sliced
• 1/2 cup farro cooked
• fresh basil

lemon tahini dressing

• 1/4 cup tahini
• 2-3 tbsp water
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 tsp garlic
• 1 tsp dijon mustard
• salt and pepper

Instructions

1. Bring a large pot of water to boil. Break down the cauliflower head into smaller pieces. Add them to the boiling water, or use a steam basket to steam them above the boiling water. Cook until the cauliflower is soft and fork tender, about 5-6 minutes.
2. Remove the cauliflower from the pot and transfer to a blender. Add heavy cream, garlic, salt and pepper, and blend until smooth.
3. Add the olive oil to a large pan over medium heat. When the oil is hot, add the mushrooms and cook until crispy, about 10 minutes. The key to getting crispy mushrooms is not overcrowding the pan. You may need to use two pans or go in two batches depending on the size of your pan.
4. To make the dressing, add all the ingredients to a bowl (starting with 1 tbsp of water) and whisk until smooth. If the dressing is really thick, add more water until it is more runny and pourable.
5. To plate everything, add the cauliflower mash to a large bowl and smooth it out. Top with cooked farro, crispy mushrooms, lemon tahini dressing, and fresh basil. Eat it while it's hot and enjoy!