Beef Free Lemon & Olive Oil Mashed Cauliflower
Creamy, bright, and deeply satisfying, this mashed cauliflower is the kind of side dish that earns a permanent spot in your weekly rotation. 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 anything but plain. The move of blooming ground ginger in warm olive oil before blending it in is a small step that makes a big difference — it adds a subtle warmth that ties everything together beautifully. Letting the cauliflower steam off excess moisture after draining is the secret to a silky, non-watery purée that actually holds its own on the plate. A final drizzle of good extra-virgin olive oil and a scatter of fresh chives make it look as impressive as it tastes. Since every ingredient here is entirely plant-based and naturally free of any animal proteins, there's zero guesswork about what's in the bowl — just clean, wholesome cooking from start to finish. Serve it alongside roasted vegetables, grilled fish, or anything else you're plating up tonight.
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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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