Macadamia milk and nuts combine to make this irresistible mash - perfect as a side dish for a wintery Sunday afternoon roast or as part of an easy mid-week meal accompanied by sautéed greens and mushrooms.
2 large parsnips (about 400g), peeled and chopped into 2cm cubes
1 medium head of cauliflower (about 400g), broken into florets
½ cup macadamias
½ cup macadamia milk
salt to taste