Cinnamon 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 in it. Steamed until completely tender, then blitzed with garlic, fresh lemon juice, zest, and good olive oil, it comes together into a silky purée that feels indulgent without being heavy. The trick of letting the cauliflower steam-dry in the colander before processing is a small step that makes a big difference — no watery mash, just a smooth and velvety result every time. A quick bloom of ground ginger in warm olive oil adds a gentle, aromatic depth that keeps the flavor interesting without leaning on any warming spice blends that might otherwise sneak cinnamon into the mix. For anyone navigating a sensitivity to cinnamon, this recipe is a genuinely safe and satisfying option — every ingredient is straightforward, and there's nothing hidden in a spice mix or pre-made seasoning. Finished with a drizzle of extra-virgin olive oil and fresh chives, it's elegant enough for a dinner party but easy enough for a weeknight. Serve it right away while it's warm and glossy for the best texture.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!