Citric Acid Free Lemon & Olive Oil Mashed Cauliflower
Creamy, silky, and surprisingly luxurious, this mashed cauliflower is the kind of side dish that makes people forget they're not eating potatoes. Steaming the florets with whole garlic cloves builds a mellow, savory depth, while a quick bloom of ground ginger in warm olive oil adds a subtle warmth that ties everything together beautifully. The lemon juice and zest bring brightness without relying on any processed citric acid additives — just real, fresh fruit doing exactly what it's supposed to do. That distinction matters more than it sounds, since citric acid as a manufactured additive shows up in a surprising number of packaged foods and even some restaurant-style purées. Letting the cauliflower steam off its excess moisture before blending is the secret to a thick, velvety texture rather than a watery, disappointing mash. A final drizzle of good extra-virgin olive oil and a scatter of fresh chives make it feel genuinely restaurant-worthy on the plate. It's the kind of clean, feel-good comfort food you'll want on the table every single 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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