Herbed Mashed Cauliflower with Root Vegetables

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  • Total Time: 45 mins
  • Hands-on Time: 20 mins
  • Makes: 5 servings

Swap out starchy mashed potatoes for gluten-free mashed cauliflower perfectly seasoned with delicate dill weed and white pepper.


  • 1 head cauliflower, cut into florets (about 1 1/2 pounds or 7 to 8 cups of florets)

  • 1 medium parsnip, peeled and cubed (about 1 cup)

  • 1 small rutabaga, peeled and cubed (about 1 cup)

  • 2 tablespoons butter

  • 2 tablespoons heavy cream

  • 1 teaspoon Frontier Co-op Organic Dill Weed

  • 1/2 teaspoon Frontier Co-op Sea Salt

  • 1/4 teaspoon Frontier Co-op Organic White Pepper


    1. In a large pot, combine cauliflower, parsnips and rutabaga. Cover with water and bring to a boil. Cook for about 20 to 25 minutes, until all vegetables are very tender. Remove from heat and drain.

    2. Add butter, heavy cream, dill, sea salt and white pepper, and mash with a fork or potato masher until everything is well combined.

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