A while ago I posted this simple cauliflower mash that is still quite a popular recipe. Since the holiday season is here I thought it would be nice to experiment a bit more with the idea of using cauliflower in a mash. I made this delicious cauliflower parsnip mash with roasted garlic. You’ll only need a few ingredients and you can let your blender do all the ”mashing”.
I usually use parsnip in recipes when I roast veggies or I add it to a soup, but parsnip in a mash is delicious too! It brings such a delicious, almost nutty flavor to this mash. Of course, the roasted garlic is also a game changer when it comes to bringing flavor into a recipe.
If you are a potato mash lover, you’ll for sure love this mash too. Whereas my previous cauliflower mash is on the light side when it comes to taste compared to a real potato mash, this recipe is much more rich in taste. Of course, you could just make a real potato mash if that is the flavor you like, but I love cauliflower a lot and wanted to create a cauliflower mash with more richness in taste and texture.
Although the name says ”mash” it’s actually a puree because there’s no mashing involved. I just blended everything in a powerful blender.
This recipe makes a great side dish for the holiday season, but I know I’ll make this mash way more often!
If you give this mash a try, I’d love to know. Leave a comment below or let me know on Facebook or Instagram. Oh and don’t forget to tag your picture #thegreencreator on Instagram. I’d love to see your recreations!
- CAULIFLOWER PARSNIP MASH:
- 5 medium parsnips (1 lb) peeled & chopped into 1-inch chunks
- 1 medium head cauliflower (~2 lbs), broken into pieces
- 2 tablespoons nutritional yeast
- ½ tablespoon fresh lemon juice
- ½ teaspoon sea salt (optional) I used onion powder instead….
- 1 teaspoon minced rosemary
- freshly ground black pepper, to taste
- 5 macadamia nuts, roasted and crushed for the topping
- one spring onion for the topping
- ROASTED GARLIC (use 4 fresh roasted cloves in the mash):
- 1 head garlic
- Slice the macadamia nuts with a knife or transfer to a dry kitchen towel and smash with the flat side of a knife to create chunks.
- Roast the garlic: Preheat the oven to 350°F. Cut a ½-inch slice off the top of the whole head of garlic to expose the cloves and place cut-side up on parchment paper.
- Roast for 20 to 30 minutes or until golden and tender. In the last 5-7 minutes add the macadamia chunks.
- Bring a large pot of water to a boil. Cook the parsnips and cauliflower for 10 to 15 minutes or until tender. Scoop into a blender.
- Add 4 to 5 cloves of the roasted garlic to the blender along with the nutritional yeast, lemon juice, salt, and a pinch of pepper. Blend to a smooth consistency.
- Taste and add additional salt, onion powder or nutritional yeast if desired
- Transfer to a serving bowl and stir in the rosemary. Add more pepper, if desired, and top with roasted macadamia chunks and spring onion.