Cashew 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 right through the richness for a flavor that feels almost restaurant-worthy. The trick of letting the cauliflower steam-dry in the colander before blending is what keeps the texture silky rather than soupy — a small step that makes a big difference. Blooming ground ginger in warm olive oil before adding it to the food processor gives the whole dish a subtle warmth that you can't quite put your finger on but absolutely notice. Everything here is straightforward pantry and produce — no dairy, no cream-based swaps, and nothing that could sneak in tree nut derivatives the way some store-bought or restaurant versions do. A drizzle of good olive oil and a handful of fresh chives on top finish it off beautifully. It works as an elegant weeknight side or as the kind of dish you bring to a dinner party and quietly take all the credit for.
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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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