Imagine a creamy, luxurious side dish that's not just incredibly delicious but also packed with nutrition and bursting with flavor. This Roasted Cauliflower Parsnip Mash is about to become your new obsession! Forget boring, bland vegetable sides – this recipe transforms humble vegetables into a restaurant-worthy dish that will have everyone at your table asking for seconds. Whether you're following a paleo diet or simply looking for a mouthwatering alternative to traditional mashed potatoes, this recipe is your ticket to culinary bliss.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Paleo
Serves: 4 servings
Ingredients
- 1 head cauliflower, chopped
- 2 parsnips, peeled and chopped
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 2 cloves garlic, minced
- 1/4 cup coconut milk
Instructions
- Preheat the oven to 425°F (218°C), ensuring the rack is positioned in the middle of the oven for even roasting.
- Wash the cauliflower head thoroughly and chop into uniform, medium-sized florets. Peel the parsnips and cut them into similar-sized chunks to ensure even cooking.
- Place the chopped cauliflower and parsnips on a large baking sheet, spreading them out in a single layer to promote proper roasting.
- Drizzle olive oil over the vegetables, then sprinkle minced garlic, salt, and freshly ground black pepper. Toss the vegetables to ensure they are evenly coated with oil and seasonings.
- Roast the vegetables in the preheated oven for 25-30 minutes, turning them once halfway through cooking to ensure they caramelize evenly and develop a golden-brown color.
- Remove the roasted vegetables from the oven and transfer them to a food processor or high-powered blender.
- Add coconut milk to the roasted vegetables and blend until smooth and creamy, scraping down the sides as needed to ensure a consistent texture.
- Taste the mash and adjust seasoning with additional salt and pepper if required.
- Transfer the mash to a serving bowl, garnish with a drizzle of olive oil or fresh herbs if desired, and serve hot.
Tips
- Ensure even chopping: Cut cauliflower and parsnips into uniform pieces to guarantee consistent roasting and texture.
- Don't overcrowd the baking sheet: Spread vegetables in a single layer to allow proper caramelization and prevent steaming.
- Roasting is key: The 425°F temperature helps develop deep, rich flavors through caramelization.
- Blend gradually: Add coconut milk slowly while blending to control the consistency of your mash.
- Customize your seasoning: Experiment with herbs like rosemary or thyme for an extra flavor dimension.
- For extra richness, try browning the garlic slightly before adding to the vegetables to enhance its nutty flavor.
- If you prefer a smoother texture, strain the mash through a fine-mesh sieve after blending.
Nutrition Facts
Calories: 177kcal
Carbohydrates: 19g
Protein: 4g
Fat: 11g
Saturated Fat: 4g
Cholesterol: 0mg
