I never in a million years would have thought mashed cauliflower and parsnips tasted so good. I mean, yeah, I’m a huge veggie lover (obviously), but I gotta admit “mashed cauliflower” isn’t exactly tempting. Of all the things you can do with cauliflower – roast it, rice it, pizza-crust it… mashing it has gotta be the least exciting. But, you know what, this mashed cauliflower is good!
- 2 parsnips, peeled and cut into 1" pieces
- 1 small head cauliflower, cut in florets
- extra-virgin olive oil
- sea salt or pink Himalaya salt
- black pepper
In a medium-sized pot, put water to fill just about 1-2″ inches. Place steamer basket in pot and add chopped parsnips and cauliflower to fill. Heat water to a boil, then reduce heat to simmer and cover. Cook until vegetables soften enough to be able to pierce with a fork – about 10-15 minutes.
When done, transfer steamed parsnips and cauliflower to a large bowl. Add olive oil and mash using a potato masher. Season generously with sea salt and black pepper to taste.
Add more olive oil if you like, too.