Low Sugar Lemon & Olive Oil Mashed Cauliflower
Creamy, bright, and deeply satisfying, this mashed cauliflower is the kind of side dish that makes you forget you're eating something genuinely wholesome. Steaming the cauliflower with whole garlic cloves builds a mellow, savory base, while fresh lemon juice and zest cut through the richness with just the right amount of zing. The move that really elevates this recipe is blooming the ground ginger in warm olive oil before blending — it takes about thirty seconds but adds a subtle warmth that makes the whole bowl taste intentional and layered. Letting the cauliflower steam-dry in the colander before processing is a small but crucial step that keeps the texture luxuriously thick rather than watery. Every single ingredient here is naturally free of added sugar, so there's no label-reading required and no sneaky sweeteners hiding in the mix. Finished with a drizzle of good olive oil and a scatter of fresh chives, it's elegant enough for a dinner party but easy enough for a Tuesday night.
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Learn more →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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