Brazil Nut Free Lemon & Olive Oil Mashed Cauliflower
Creamy, bright, and deeply satisfying, this mashed cauliflower is the kind of side dish that makes people forget they're not eating potatoes. 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 separates a silky, restaurant-worthy purée from a watery disappointment — it's a small step that makes a big difference. Blooming the ground ginger in warm olive oil before adding it to the food processor is another quiet move that pays off in a subtle warmth you'll notice but won't be able to immediately place. Every ingredient here is straightforward and easy to source, so there's no need to scrutinize labels for hidden additives or worry about cross-contact with tree nuts. Finished with a drizzle of good olive oil and a scatter of fresh chives, it's elegant enough for a dinner party but simple 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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