Herbed Mashed Cauliflower with Root Vegetables
Total Time: 00h 45m
Hands-on Time: 00h 20m
Makes: 5 servings
Swap out starchy mashed potatoes for gluten-free mashed cauliflower perfectly seasoned with delicate dill weed and white pepper.
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Ingredients
- 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
Directions
- 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.
- Add butter, heavy cream, dill, sea salt and white pepper, and mash with a fork or potato masher until everything is well combined.
