Cauliflower, Horseradish & Parsnip Mash with Baked Trout


I love experimenting in the kitchen, more with savoury than I do sweet. But, I enjoy eating both equally. Today I decided to put my chefs hat on and create something delicious. For those of you who read this blog often – if any – then you would remember a similar dish I created a couple of months ago with salmon; this dish is pretty similar, but I thought a lot more tastier.

Cauliflower mash has become a favourite of mine over the months, it’s easy to make, delicious and because it’s low carb, it adds a lot of volume to your meals. I love it and depending on how you make it, you could be fooled into thinking that is in fact potato.


  • 1 Rainbow Trout Fillet
  • 500g Cauliflower
  • 120g Parsnip
  • 1 Large Spring Onion
  • 30g Horseradish Sauce
  • 10g Kerrygold Butter
  • 1 tsp Spicy All Purpose Seasoning
  • Salt to taste


  • Add all vegetables, minus the spring onion to a saucepan and bring to the boil; cook until they are soft.
  • When your vegetables are boiling, rub the spicy  seasoning over the trout with a little salt, place in a foil parcel and bake in a pre-heated oven for 20 minutes at 185c
  • Drain the vegetables and blend them into a purée; add in the horseradish, spring onion, salt and butter and combine well with a spoon.

Serve immediately.

As you can see I ate mine with a drizzle of parsley sauce and some brussel sprouts.

For more recipes, reviews and ideas; follow me on Instagram – @Happy.Hungry.Healthy and tag me in any of the recipes you try.

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