Breastfeeding Friendly Lemon & Olive Oil Mashed Cauliflower
Creamy, bright, and genuinely satisfying, this mashed cauliflower is the kind of side dish that earns a permanent spot in your weekly rotation — especially when you're feeding a body that's working overtime. Steaming the cauliflower with whole garlic cloves builds a mellow, savory depth before everything gets blended into a silky purée, and the trick of letting the florets steam-dry in the colander means you get a rich, velvety texture instead of a watery mess. A quick bloom of ground ginger in warm olive oil adds a subtle warmth that makes the whole bowl feel intentional and nourishing. Fresh lemon juice and zest cut right through the richness, keeping each bite lively and clean. Extra-virgin olive oil is the fat of choice here — no butter, no cream — which makes this a lighter option that still delivers on comfort. Finished with a drizzle of good olive oil and a scatter of fresh chives, it's the kind of dish that looks effortlessly put-together even on the most exhausted of evenings.
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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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