Celery 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 lift. The move that really sets this apart is blooming ground ginger in warm olive oil before blending it in — it adds a subtle warmth that makes the whole bowl feel intentional and layered. Letting the cauliflower drain and steam off excess moisture before processing is the key to getting that silky, non-watery texture that rivals any potato mash. Every ingredient here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — it just works as written. A drizzle of good olive oil and a handful of fresh chives on top make it feel finished enough for a dinner party but easy enough for a weeknight. This one earns a permanent spot in the rotation.
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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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