In an effort to lighten things up, I have definitely made mashed cauliflower as a swap for mashed potatoes in the past. Listen, I am not going to lie to you guys, mashed cauliflower it’s not “faux mashed potatoes”. Mashed cauliflower is mashed cauliflower. It’s really freakin’ good, but it’s also fairly flat. It lacks the starchiness of mashed potatoes, it lacks the heft! It doesn’t hold up to a thick, luscious gravy.
In playing with alternative options I have found that parsnips and roasted garlic are the magic combination to take cauliflower mash to another level. It brings the earthiness and starchiness that the white potatoes typically bring, it offers that thick, fluffy, richness of your homemade mashed potatoes. A little sweetness from the parsnips is balanced with the roasted garlic.
This Roasted Garlic Parsnip Cauliflower Mash doesn’t exist to demonize white potatoes, rather is a great alternative for those that have avoid them, whether because of a strict paleo diet or autoimmune protocol, because of allergies or for those that avoid nightshades. Or maybe you’ve just already got a boat load of starchy carbohydrates planned for the big meal and you want to offer alternatives wherever possible. Whatever your reason, these have you covered.
Feel free to serve these straight-up with a swirl of melted butter, olive oil or ghee, add some fresh herbs or press in and make a little bowl with a spoon and pour some gravy on that shit!! That’s how I like to roll.
Roasted Garlic Parsnip Cauliflower Mash
- 1 head garlic
- 2 teaspoons olive oil
- 2 lbs parsnips, peeled and cubed
- 2 heads cauliflower, trimmed into florets
- 4 tablespoons ghee or unsalted grass-fed butter, you can also use olive oil
- ½ cup coconut milk, or other non-dairy milk
- sea salt
- black pepper
- minced thyme, chives, olive oil, melted ghee or butter, etc
- Roast garlic: Preheat oven to 400˚F. Slice off the top 1/2 inch of a head of garlic. Place garlic head in the center of a small piece of foil or in a small, heatproof dish. Drizzle the garlic with a small amount of olive oil and lightly season with salt and pepper. Wrap foil around garlic or cover the dish and place directly onto the center rack. Roast for 20 to 25 minutes or until garlic is fork tender and caramelized. Allow garlic to cool to the touch, uncovered. Squeeze the papery garlic skins to release the cloves, discard the peel and set aside until ready to use.
- While the garlic is roasting, fill a large pot with water and bring to a boil. Add the parsnips and boil for 8 minutes. Add the cauliflower and continue to cook for another 10 to 12 minutes, until fork tender.
- Drain the vegetables well and transfer to a food processor. Add the roasted garlic, coconut milk (or other non-dairy milk), ghee (or butter) salt and pepper.
- Process until creamy, smooth and fluffy. Taste and adjust the seasonings as necessary.