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Vegan Truffle Cauliflower Mash with Shiitake Bacon

  • Author: Eat Drink Shrink
  • Total Time: 20 minutes
  • Yield: 2-4 servings 1x



Truffle Mash: 

  • 2 bags frozen cauliflower rice 
  • 1 small potato, peeled, boiled
  • 2 cloves garlic, minced
  • 2 tablespoons vegan butter, divided
  • 1/2 cup vegan sour cream
  • Salt/Black Pepper as needed 
  • 1 tbsp truffle oil, plus additional
  • 1 scallion, chopped 

Shiitake bacon:


  1. Shiitake Bacon: Preheat the oven to 250. Toss the sliced mushrooms in the ingredients and spread out on a baking sheet. Bake for 25-45 minutes until slightly crispy. Set aside. 
  2. In a large pan over medium heat, add the vegan butter or olive oil, garlic and a pinch of salt. Cook for 2 minutes.
  3. Now add the frozen cauliflower rice. Cook for about 5-7 minutes, stirring every few minutes until cooked all the way through. 
  4. Transfer the rice to a food processor or blender. Add salt/black pepper, vegan sour cream, truffle oil, vegan butter. Pulse until you achieve the desired consistency. Drizzle in a little almond milk 1 tbsp at a time if need to get things moving. *If you used fresh steamed cauliflower versus the frozen rice, you may be able to skip the potato to thicken the texture.
  5. Taste and adjust seasoning if necessary.
  6. Transfer to a serving dish. Garnish with sliced green onion, shiitake bacon, a drizzle of truffle oil, and black pepper.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes


  • Serving Size: 1
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