Roasted Garlic Parsnip Cauliflower Mash

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 heads Cauliflower
  • 1 head Garlic
  • 2 lbs Parsnips
  • 1 Thyme

• Canned Goods

  • 1/2 cup Coconut milk

• Baking & Spices

  • 1 Black pepper
  • 1 Sea salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 4 tbsp Ghee or unsalted grass-fed butter

Found on tasty-yummies.com

Description

Ingredients

• 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

Directions

• Roast garlic: Preheat oven to 400˚F. Slice off the top ½ 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.