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!
This cauliflower mash is delicious and rich in taste because of the added parsnip and roasted garlic and you can let your blender do all the work.
- 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.
This recipe reheats perfectly – the flavors become more integrated and delicious the next day. Store for up to 3 days in the fridge. Reheat in the oven or microwave and stir before transferring to a serving dish.