Almond Free 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 a vegetable. Steaming the florets with whole garlic cloves builds a mellow, savory base, while fresh lemon juice and zest cut right through the richness for a flavor that feels genuinely lively. The trick of letting the cauliflower steam-dry in the colander before blending is what keeps the purée silky rather than soupy — a small step that makes a big difference. Blooming the ground ginger in warm olive oil before it hits the food processor is another quiet move that adds unexpected warmth and depth to every bite. Everything here is straightforward pantry and produce, so there's no need to scan labels or worry about hidden nut-based ingredients sneaking into your meal. A drizzle of good olive oil and a handful of fresh chives over the top make it look as polished as it tastes. It works beautifully alongside roasted chicken or fish, but honestly it's good enough to eat straight from the bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!