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Cauliflower and Parsnip Cheese Mash

This cauliflower and parsnip cheese mash is an easy variation on the classic British cauliflower cheese. It’s low-carb and gluten-free, making it a good choice for low-carb diets and food-combining meals. The parsnips add a subtle sweetness and creamy texture, while the cheese gives the mash a rich, savoury flavour. The combination of cauliflower and cheese also provides calcium, making this a useful side dish for a bone-health-focused diet. It’s perfect served alongside roast or grilled pork, beef or chicken. I used Gorgonzola, but Gruyère, Emmental, mature Cheddar or goat’s cheese would work well too.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ large head of cauliflower or 1 small cauliflower
  • 1 large or 2 small parsnips
  • ½ vegetable stock cube optional
  • A splash of milk
  • 50 g Gorgonzola or other cheese
  • Fresh herbs of your choice
  • Salt and freshly ground black pepper

Method
 

  1. Break the cauliflower into florets and put them into a saucepan.
  2. Peel the parsnips and cut them into bite-sized pieces. Add them to the pan.
  3. Add the stock cube, if using, then cover with water and bring to the boil. Reduce the heat and simmer for about 10 minutes, or until the vegetables are tender.
  4. Drain well, then return the vegetables to the pan. Add a splash of milk and the cheese.
  5. Using a stick blender or potato masher, mash the vegetables until smooth or slightly textured, depending on your preference. Add a little more milk if needed.
  6. Taste and season with salt and freshly ground black pepper.
  7. Fold in the fresh herbs and serve immediately.