This Cauliflower Mash with Parsnips and Kale is the perfect respite from cold days, it’s hot, creamy, warm and savory. All of the things that we crave on these cold dark winter nights. I have enjoyed this recipe thoroughly because it’s a fresh take on Cauliflower mash potatoes.
Ingredients for Cauliflower Mash with Parsnips and Kale
Obviously the star of the show is the Cauliflower! But the pan-fried shallots and parsnip give this dish extra depth of flavor and some crunch. Not to mention that the oat milk is thick and acts as a perfect replacement to heavy cream. Giving these cauliflower mash “potatoes” the smooth texture reminiscent of traditional mashed potatoes. The other ingredients are as follows.
- Extra Virgin Olive Oil
- Garlic Cloves
- Cracked Pepper
How to Make Cauliflower Mash with Parsnips and Kale
Step 1: In a 2 large pots boil the parsnips and cauliflower for twenty minutes. While they boil, sauté the shallots in a skillet until they are nice and crispy. Once the parsnips and cauliflower are soft, strain and set them aside.
Step 2: Melt butter or coconut oil in the skillet and add the garlic and kale, Sauté until tender. Then mash the cauliflower and parsnips with a fork or potato masher. Stir in the oat milk.
Step 3: Add the cauliflower to the food processor and blend until smooth. Some small chunks of cauliflower are fine. Lastly, add the parsnips. Combine until mixed and garnish with the crispy shallots.
Can I Make the Cauliflower Mash Ahead of Time?
Yes you can! You can make this dish one or two nights before serving. Just make sure to make the crispy shallots right before serving. That way they’ll be crunchy- not soggy.
How Long Will Cauliflower Mash with Parsnips and Kale Last
I’ve kept this recipe in the fridge for a week. I probably wouldn’t let it go much past that.
How Should I Serve Cauliflower Mash with Parsnips and Kale
This dish is neutral. That means it combines as a starch or a protein. So for food combining purposes you can serve it with anything. I like serving this dish as a side with fish. I also love to add it to my salads and put it on top roasted vegetables.
I would Love to Hear From You!
Watch My Video For Tips On Cleansing During Cold Weather
- How to Cleanse in the Cold –> clicking on this (link).
Other Side Dishes You’ll Love
Furthermore, I want to thank my partner Elyse Prince for providing this amazing recipe. As a health supportive chef, mother and cleanser she comes up with innovative and delicious dishes that keep her clients and family consistently coming back for more! Elyse graduated from the Natural Gourmet Institute which is now apart of the Institute for Culinary Education.
Cauliflower Mash with Parsnips and Kale
- Food Processor
- 2 4 Quart Pots
- Potato Masher or Fork
- 1 1/2 lbs White Cauliflower stems removed and cut into florets
- 1 1/2 lbs Parsnips peeled and cut into large chunks
- 1 pinch fine grain sea salt to taste
- 4 T Extra Virgin Olive Oil
- 4 Cloves Garlic minced
- 1 Bunch Lacinato Kale large stems discarded leaves finely chopped
- 1/2 C Warm Oat Milk (split into 2 portions)
- 1/8 tsp Ground Black Pepper
- 5 Scallions white and tender green parts, thinly sliced on the bias
- 1/4 C Shallots thinly sliced (optional)
- Place parsnips and cauliflower in separate 4 quart pots, add salt, cover with water and bring to a boil. Boil Parsnips and simmer Cauliflower until both are tender (20 minutes). Drain Parsnips and cauliflower and set aside. At the same time saute shallots in butter until crispy.
- Heat two tablespoons of butter in a large skillet over medium-high heat. Add garlic, kale, a big pinch of salt, and saute until tender, (1 minute). Let cool.
- Place kale in food processor and pulse until kale is processed into tiny flecks. Set aside.
- Mash the parsnips with a potato masher or fork. Slowly, stir in 1/4 cup of the milk, if parsnips are dry add more milk until you get a thick creamy texture. Season with salt and pepper.
- In food processor, add cauliflower, salt and pepper to taste and 1/4 cup of milk and pulse until smooth and creamy (there can be small pieces). Add cauliflower to mashed potatoes and combine.
- Combine kale, cauliflower, and parsnips. Transfer to a serving bowl, and drizzle with the remaining olive oil. Sprinkle with the scallions and crispy shallots right before serving.
2 4 Quart Pots
Fork or Potato Masher