Cauliflower Mash with Roasted Root Vegetables

This simple yet satisfying side dish is a great way to enjoy the flavors of fall. The roasted root vegetables add a touch of sweetness to the creamy cauliflower mash, making for a dish that is both comforting and flavorful.

The origins of cauliflower mash are somewhat obscure, but it is thought to have originated in the Middle East or North Africa. Over the centuries, it has spread to other parts of the world, including Europe and North America. It is a popular side dish for roast chicken, fish, or beef, and can also be served as a main course with a side of roasted vegetables, such as carrots, parsnips, or turnips.

Prep time: 15 | Cook time: 40 | Serves: 4

Ingredients

• 1 head of cauliflower, cut into florets
• 1 tablespoon of olive oil
• 1 cup of mixed root vegetables (such as carrots, parsnips, and turnips), peeled and diced
• 2 tablespoons of fresh rosemary, chopped
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Toss the cauliflower florets with the olive oil, rosemary, salt, and pepper in a large bowl.
3. Place the cauliflower florets on a baking sheet lined with parchment paper and roast for 20-25 minutes, or until tender and slightly browned.
4. Meanwhile, toss the root vegetables with olive oil, salt, and pepper in a separate bowl.
5. Spread the root vegetables on a second baking sheet lined with parchment paper and roast for 15-20 minutes, or until tender and caramelized.
6. Combine the roasted cauliflower and root vegetables in a large bowl and mash until smooth using a potato masher or fork.
7. Season with additional salt and pepper to taste.

Why It Works

• Roasting the cauliflower before mashing it intensifies its flavor.
• Adding roasted root vegetables to the mash adds a touch of sweetness and a variety of flavors.
• Using fresh rosemary adds a fragrant herb flavor to the dish.
• Seasoning the dish with salt and pepper enhances the flavors of the cauliflower and root vegetables.