Go Back Email Link
+ servings
A close up view of cauliflower mash garnished with black pepper.
Print Recipe
No ratings yet

Thick & Creamy Cauliflower Mash

Say no to watery cauliflower mashed potatoes! This version comes out thick and creamy, and has a lightly sweet, earthy flavor from parsnips. We serve this with all our family holiday meals and everyone raves about it's flavor and texture. See the notes section for substitutions for parsnips.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 79kcal

Ingredients

  • 8 cups cauilflower florets, chopped into large pieces (or 1 medium head)
  • 2 parsnips peeled and chopped
  • 2 tablespoons butter grass-fed or pastured recommended
  • sea salt to taste
  • black pepper to taste

Instructions

  • Add cauliflower and parsnips to a steamer basket, and steam for 15-20 minutes, until vegetables are very soft through.
  • Scoop steamed vegetables into a food processor, along with butter, salt and pepper. Process until the vegetables are very creamy.

Video

Notes

Dairy Free Cauliflower Mash: This is easily made vegan cauliflower puree by using a vegan butter substitute. I recommend looking for something that is olive oil or avocado oil based, rather than seed-based (such as canola or soy). This is because seed oils are highly refined and cause inflammation.
Is Cauliflower Mash Paleo?: Some paleo dieters avoid white potatoes. This cauliflower parsnip mash is perfect for the paleo diet! If you avoid butter, use ghee instead.
Make the Thickest Mash Possible: Use less water in your steamer than you normally would, and be sure the vegetables don't touch the water while steaming. If they seem water logged, take the time to add the cauliflower to a cheesecloth or thing kitchen towel, and drain off some of the excess moisture. Don't want to drain out all the water. Don't use cream or milk - this will result in a watery mash!
Variations: Use peeled and chopped celeriac (celery root) or peeled and chopped white potatoes in place of the parsnip. Both options are higher in starch than potatoes and will help thicken the cauliflower puree. (1 large celery root or 1 large russet potato in place of the 2 parsnips).

Nutrition

Calories: 79kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 56mg | Potassium: 445mg | Fiber: 4g | Sugar: 4g | Vitamin A: 87IU | Vitamin C: 55mg | Calcium: 37mg | Iron: 1mg