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Roasted Cauliflower & Parsnip Mash

  • Author: Michelle
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


This roasted cauliflower & parsnip mash is a flavorful and simple seasonal side dish. This recipe is paleo, whole30, and AIP- compliant.


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


  1. Preheat the oven to 400 F and line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Remove from the oven and allow to cool slightly. Add to a food processor with the coconut milk and blend until smooth.
  5. Top with additional ghee, salt, and thyme to serve.


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

  • Prep Time: 10
  • Cook Time: 35
  • Category: Sides
  • Method: Baked
  • Cuisine: Global


  • Serving Size: 1 serving
  • Calories: 82
  • Fat: 0.5g
  • Carbohydrates: 18.5g
  • Fiber: 5.6g
  • Protein: 3.1g

Keywords: parsnip mash, cauliflower mash