Paleo Mashed Cauliflower + Parsnip Colcannon With Bacon

Paleo Mashed Cauliflower and Parsnip Colcannon is a tasty lower-carb option for  Traditional Mashed Potato Colcannon. 

"Delicious and easy! I’m always looking for ways to use parsnip and this is perfect. Thanks for sharing another great recipe 🙂" TRACI

What you'll need – Water for boiling – 2 lbs cauliflower cut into florets – 2 lbs parsnips peeled and cored – 12 oz. bacon roughly chopped

What you'll need – 1 bunch Lacinto Dino kale, de-stemmed, and roughly chopped – 1 bunch green onion scallions, roughly chopped – Extra virgin olive oil or ghee to top olive oil for AIP – Sea salt

Bring a large pot of salted water to a boil while you prepare the vegetables.


To cut the parsnips, peel them with a vegetable peeler, and cut similarly as you would a pear (around the core) to get rid of it safely. Cut the parsnips into 1-inch rounds and add to boiling water for approx. 8 mins.


Next, add in the cauliflower florets to cook for approx. 10 minutes until all veggies are tender when pricked with a fork.


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