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Cauliflower, parsnip and macadamia mash

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.
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Servings 4
Course Side Dish
Preference Gluten Free, Vegan
Perfect for Midweek Meal
Skill level Easy


  • 2 large parsnips – about 400g peeled and chopped into 2cm cubes
  • 1 medium head of cauliflower – about 400g broken into florets
  • 1/2 cup macadamias
  • 1/2 cup macadamia milk
  • Salt to taste


  • Bring a large pot of salted water to the boil. Add the parsnips and cauliflower, reduce heat and simmer until tender. Reserve ½ cup of cooking liquid before draining and placing in the bowl of a food processor. Add the remaining ingredients including salt to taste and process until completely smooth. Adjust seasoning and add a little of the reserved cooking water if the mixture is too thick.
  • Serve with colourful garnishes such as finely sliced radish, micro sprouts, basil leaves, pomegranate seeds and crushed roasted macadamias.


Calories: 219kcalCarbohydrates: 24gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 92mgPotassium: 782mgFiber: 8gSugar: 7gVitamin C: 83mgCalcium: 111mgIron: 2mg

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