clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cauliflower Parsnip Mash with Roasted Garlic

Cauliflower Parsnip Mash

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: The Green Creator
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: serves 4 to 6 as a side 1x
  • Category: side, mash, puree, starter, main
  • Cuisine: vegan, gluten-free, dairyfree, holiday,


This Cauliflower Parsnip 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.


  • 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


  1. 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.
  2. 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.
  3. Roast for 20 to 30 minutes or until golden and tender. In the last 5-7 minutes add the macadamia chunks.
  4. 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.
  5. 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.
  6. Taste and add additional salt, onion powder or nutritional yeast if desired
  7. 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.