BHA & BHT 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 something light. Steaming the florets with whole garlic cloves builds a mellow, savory base, while fresh lemon juice and zest cut right through with a clean, citrusy lift. The move that really sets this apart is blooming ground ginger in warm olive oil before blending — it coaxes out a subtle warmth that makes every bite feel intentional and layered. Because the whole recipe relies on whole, unprocessed ingredients like fresh produce, extra-virgin olive oil, and sea salt, there are no hidden synthetic preservatives to worry about, which is exactly the kind of clarity that matters when you're avoiding BHA and BHT. Many packaged or restaurant versions of creamy sides sneak in stabilizers or preserved fats, so making this from scratch puts you fully in control. A final drizzle of olive oil and a scatter of fresh chives turn it into something genuinely beautiful on the table. It pairs well with just about anything and comes together with minimal fuss.
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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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