Roasted garlic, parsnip, and cauliflower mash

Is there anyone who doesn’t love mashed potatoes?

Well, this roasted garlic, parsnip, and cauliflower mash aren’t trying to replace the old favourite; rather it will become a favourite in its own right. It’s healthier than potatoes, and bursting with flavour too, making it the perfect side dish for any meal, or a meal on its own.

Give it a try with your next roast – it will be amazing with gravy too!


  • 1 head of garlic
  • 2 teaspoons olive oil
  • 800g parsnips, peeled and diced
  • 2 heads cauliflower, cut into florets
  • 4 tablespoons butter
  • ½ cup milk
  • Salt and pepper
  • Extra butter and chives to serve


1. Preheat oven to 200C. Slice off the top ½ inch of a head of garlic. Place garlic head on an oven tray, drizzle with olive oil and season with salt and pepper. Wrap with foil and roast for 20 to 25 minutes or until garlic is tender. Allow to cool, uncovered, then squeeze the garlic skins to release the cloves. Discard peel and set aside.

2. Bring a large pot of water to a boil and add the parsnips to boil for 8 minutes. Add cauliflower and cook for another 10 to 12 minutes, until tender.

3. Drain the vegetables and transfer them to a food processor. Add the roasted garlic, milk, butter, salt and pepper. Blend until creamy, and serve with butter and sprinkled chives.

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