Print
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

Roasted Cauliflower & Parsnip Mash


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

Description

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


Ingredients

Scale
  • 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

Instructions

  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.

Notes

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

Nutrition

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

Keywords: parsnip mash, cauliflower mash

shares