Products Used

Cauliflower Mash

Cauliflower Mash with chermoula spiced roasted vegetables


1 small butternut squash, deseeded and cut into half moons

2 red onions, cut into wedges

2 tablespoons olive oil

1 courgette, sliced 1 cm thick

2 packets Green Isle Cauliflower Mash

Salt and freshly ground black pepper

For the chermoula:

1 small bunch coriander, leaves only, roughly chopped

1 small bunch of flat leaf parsley, leaves only, roughly chopped

1 teaspoon cumin seeds, toasted

100 ml extra-virgin olive oil

½ teaspoon smoked paprika

1 garlic clove, finely grated


  1. Preheat the oven to 200 C / 180 C fan.
  2. Place the butternut squash on a tray with the red onion and add the olive oil. Season well with salt and pepper and toss everything together to coat. Place into the oven for 25 minutes then add the courgettes and roast for a further 20 minutes.
  3. Meanwhile, place all the ingredients for the sauce into a food processor, leaving a small bit of coriander and parsley out to keep for garnish. Blitz until nearly smooth, leaving a little texture.
  4. Warm the Green Isle Cauliflower mash in a saucepan for 5 minutes, or until defrosted and warmed through.
  5. Season with salt and pepper and spread out onto a serving platter. Top with the roasted vegetables and drizzle over the sauce, finishing with the reserved coriander and parsley leaves.

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