Whether you’re trying to eat healthier or looking for a tasty alternative to mashed potatoes, this Cauliflower Parsnip Mash recipe hits the spot with a perfect blend of two mashed veggies.
Like many I got through clean eating phases, so I decided to start this latest phase with a remix of one of my all time favorite comfort foods, mashed potatoes. I know loads of cauliflower mash recipes have been floating around Pinterest for a while, but I couldn’t resist throwing my own into the mix. And…it’s a winner.
And, they’re super easy. All you need is a food processor (or potato masher) and a pot and you are well on your way to deliciously creamy, cauliflower mash.
Cauliflower Parsnip Mash ingredients
- Parsnips – The parsnips bring the potato like texture while adding slightly nutty and earthly flavor.
- Cauliflower – The blended cauliflower adds the creaminess you’ll get from mashed potatoes, only lighter and healthier.
- Roasted garlic – The garlic perfectly complements and deepens the flavor of the parsnips.
- Greek yogurt – Additional creaminess.
- Butter – I used Earth Balance vegan butter but regular butter will work too.
- Kosher salt – To enhance the flavors of the veggies.
- Chives – To garnish.
How to Make Cauliflower Parsnip Mash
On to the recipe! To make these awesome side dish, start by roasting about 3 cloves of garlic on a baking sheet for about 15 minutes at 400 degrees Fahrenheit. While the garlic is roasting, bring 2 cups of water to a boil then add the cauliflower florets, cover the pot with the lid and let simmer for about 12-15 minutes (or until tender but not mushy).
To a food processor, add the yogurt, cauliflower, garlic, salt, and earth balance and pulse together until smooth. Once blended, remove from the food processor.
To serve, top with chopped chives and a thick slice of homemade bread!
Cauliflower Parsnip Mash
Cauliflower Parsnip Mash is a healthy and pleasant alternative to mashed potatoes. Serve it as a Thanksgiving side dish or whenever you're craving mashed potatoes without all the starch.
Ingredients
- 1/2 parsnip, peeled, diced
- 3 garlic cloves
- 1 1/2 cups water
- 2 heads of cauliflower, florets
- 1/2 cup plain greek yogurt
- 2 tbs butter or vegan butter, I used earth balance
- 2 tsp kosher salt
- Fresh chives, to garnish
Instructions
- Preheat the oven to 400°F.
- Place the garlic cloves and diced parsnips on a baking sheet lined with parchment paper and roast for about 30 minutes until parsnips are tender and a bit brown on the edges
- While baking, add 1 1/2 cups of water to a large pot and bring to a boil.
- Clean the cauliflower heads and break down into florets. Add into the pot of boiling water, cover with lid, and reduce to a simmer. Cook for about 12-15 minutes, or until tender.
- Add the yogurt, butter, salt, garlic, parsnips, and cauliflower to a food processor. Pulse together until smooth.
- To serve, top with fresh chives.
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