Anti Inflammatory Lemon & Olive Oil Mashed Cauliflower
Creamy, bright, and deeply satisfying, this mashed cauliflower is the kind of side dish that makes you forget you ever needed potatoes. Steaming the cauliflower with whole garlic cloves builds a mellow, savory base, while fresh lemon juice, lemon zest, and a bloom of ground ginger in warm olive oil layer in flavors that feel anything but plain. The trick of letting the cauliflower steam-dry in the colander before blending is what gives you that silky, restaurant-quality texture instead of a watery mash. Extra-virgin olive oil does the heavy lifting here — it's the fat that ties everything together and also happens to be one of the most well-regarded ingredients for keeping inflammation in check. Garlic, ginger, and lemon are all pulling their weight too, making this a dish where every component earns its place on the plate. A drizzle of olive oil and a scatter of fresh chives over the top make it look as good as it tastes. It works beautifully alongside roasted fish or chicken, but honestly it's compelling enough to anchor a plant-forward meal all on its own.
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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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