2 cups cauliflower florets
1 ½ cups chicken stock
1 cup unsweetened almond or coconut milk
1 Tbsp nutritional yeast, optional
1 onion, sliced
1 lb parnsips, peeled and thinly sliced
2 Tbsp olive oil
Salt and pepper to taste
1. Place the chicken stock and cauliflower florets in a medium pot, and bring to boil over medium-high heat. Cook for 3 minutes and remove from heat.
2. Allow to cool slightly, and transfer into blender with almond milk and nutritional yeast. Blend until smooth. Season to taste and set aside.
3. Using a mandoline slicer or knife, thinly slice the parsnips and onion. Place into a large bowl and drizzle with olive oil, mixing well. Add 2/3 of the cauliflower puree to the bowl and mix to combine.
4. Transfer the mixture into a baking dish and pour over the remaining cauliflower puree. Bake in preheated oven at 400° F for 40-50 minutes until golden.
5. Serve and enjoy!