roast veggie mash

serves 4 as a side
preparation time
10 minutes
cooking time
1 hour & 20 minutes


  • 1/2 medium sized cauliflower (approx 500g)
  • 1 medium onion
  • 2 large zucchini
  • approx 350g / 2 medium potatoes, skin on
  • 300g pumpkin, skin on
  • 6 garlic cloves, skin on
  • 1 handful fresh sage (optional)
  • 4 tablespoons extra virgin olive oil
  • salt and pepper to season


Preheat your oven to 200c.

Cut up cauliflower into large florets. Dice pumpkin, and potato into large pieces. Remove the skin form the onion and into quarters. Cut the zucchini into large chunks, about 3cm thick. Place all the vegetables into a large baking dish including the garlic cloves in their skin. Add in the leaves of the fresh sage if using. Season well with salt and pepper then add 2 tablespoons of the evoo and toss everything well to coat in the oil and seasoning. Place in the oven.

After 40 minutes remove the baking dish and add the remaining 2 tablespoons of evoo and toss everything again. Place back in the oven for another 40 minutes, or until the vegetables are lovely and tender and beginning to go golden. 

Remove the baking tray from the oven. When not too hot to handle, pick out the garlic cloves and squeeze them so that all the soft garlic comes out on top of the vegetables. Repeat this for all the garlic cloves.

Use a large spoon or spatula to take out the vegetables from the baking dish being careful to get all of those delicious crunchy bits stuck to the dish. Place the vegetables into a large bowl or even a saucepan. Now use a potato masher to mash them to a nice rustic blend. You want it to have pieces of onion, sage leaves and potato skin and so forth still in the mash, it’s not the sort of mash that should be smooth. 

Once you are happy with the texture of the mash taste for seasoning and adjust if needed. You can serve immediately, or re heat it gently if needed. 

This roast veggie mash is divine with fish and a large handful of peppery rocket.