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–+ servings

Roasted Cauliflower & Parsnip Mash

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This roasted cauliflower & parsnip mash is a flavorful and simple seasonal side dish. This recipe is paleo, whole30, and AIP- compliant.
Course Sides
Cuisine Global
Keyword cauliflower mash, parsnip mash
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4 servings
Calories 82
Author Michelle

Ingredients

  • 4 cups cauliflower florets
  • 2 cups parsnips peeled and diced
  • 4 cloves garlic
  • 2 tsp fresh thyme divided
  • 1 tsp dried sage
  • ½ tsp salt flakes divided
  • ¼ tsp black pepper omit for AIP
  • 4 tbsp melted ghee divided (sub avocado oil for AIP)
  • 1 cup coconut milk

Instructions

  • Preheat the oven to 400 F and line a large baking sheet with parchment paper.
  • Add the cauliflower, and parsnip to the baking sheet, keeping them seperate. Add the garlic garlic, 1 tsp of thyme, sage, salt, and pepper to the baking sheet. Top with 3 tbsp of melted ghee and toss to coat.
  • Bake in the preheated oven for 30-35 minutes or until the cauliflower and parsnips are fork-tender. If the cauliflower cooks faster, remove from the baking sheet and allow the parsnip to cook longer until done.
  • Remove from the oven and allow to cool slightly. Add to a food processor with the coconut milk and blend until smooth.
  • Top with additional ghee, salt, and thyme to serve.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

Serving: 1serving | Calories: 82kcal | Carbohydrates: 18.5g | Protein: 3.1g | Fat: 0.5g | Fiber: 5.6g