Carrageenan Free Lemon & Olive Oil Mashed Cauliflower
Creamy, bright, and surprisingly luxurious, this mashed cauliflower is the kind of side dish that makes people ask what's actually in it. Steaming the florets with whole garlic cloves builds a mellow, savory base, while fresh lemon juice and zest cut through the richness with just the right amount of zing. 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. A quick bloom of ground ginger in warm olive oil adds a subtle warmth that ties everything together without overpowering the clean, fresh flavors. For anyone avoiding carrageenan — a thickener and stabilizer that sneaks into a surprising number of store-bought dairy alternatives and creamy prepared foods — this recipe is a breath of fresh air, because every single ingredient is whole and unprocessed. A finishing drizzle of good extra-virgin olive oil and a scatter of fresh chives make it look as beautiful as it tastes. It works beautifully alongside roasted proteins or as a lighter stand-in for traditional mashed potatoes any night of the week.
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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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