Lemon & Olive Oil Mashed Cauliflower

Total time25 min

Prep time10 min

Cook time15 min

4.7

(21)

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Ingredients

4 servings

1 large head cauliflower (about 2 lb), cut into florets
3 cloves garlic, peeled
3 tbsp extra-virgin olive oil, divided
2 tbsp fresh lemon juice
1 tsp lemon zest
¾ tsp fine sea salt, plus more to taste
¼ tsp ground ginger

For serving

2 tbsp fresh chives, thinly sliced (optional)
1 tbsp extra-virgin olive oil, for drizzling (optional)

Instructions

1
Fill a large pot with 1 inch of water and bring to a boil over high heat. Add the cauliflower florets and garlic cloves, cover, and steam until the cauliflower is completely tender and a fork slides through the thickest pieces with no resistance, 12–14 minutes.
2
Drain the cauliflower and garlic through a colander, then spread them on the colander and let steam escape for 2 minutes — this prevents a watery purée.

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