Ingredients: Makes 11 servings
1/4 cup Extra Virgin Olive Oil
1/4 cup Canola Oil
10 cloves Garlic Cloves, peeled
2 1/2 cups Parsnips, peeled, cubed
2 cups Cauliflower Florets
1/2 tsp Kosher Salt
1/2 tsp Ground Back Pepper
1 TBSP Lemon Juice
1 1/2 tsp Lemon Zest
2 TBSP Fresh Parsley, chopped
Directions:
- Preheat oven to 350F.
- Combine olive oil and canola oil on a sheet pan with garlic cloves and cover with foil. Roast in oven until garlic is very tender, about 30 45 minutes.
- Heat a pot of water to a simmer. Add parsnips and cauliflower and cook until fork tender. Drain off excess water.
- In the bowl of a stand mixer fitted with a paddle attachment, combine roasted garlic and oil, parsnips, cauliflower, salt, pepper, lemon juice, and lemon zest. Beat until almost smooth.
- Garnish with parsley.
Serving Size:
1/2 cup
Nutritional Information:
Per serving: 150 calories,10 g fat, 1 g saturated fat, 100 mg sodium, 15 g carbohydrates, 4 g sugar, 3 g fiber, 2 g protein
Recipe Source:
Recipe provided by FLIK Hospitality Group 
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