Coconut Free Lemon & Olive Oil Mashed Cauliflower
Creamy, bright, and deeply satisfying, this mashed cauliflower is the kind of side dish that makes people forget they're eating a vegetable. Steaming the florets with whole garlic cloves builds a mellow, savory base, while fresh lemon juice and zest cut through with just enough acidity to keep every bite lively. The trick of letting the drained cauliflower steam-dry before blending is what separates a silky, restaurant-worthy purée from a watery disappointment — and it really works. Blooming ground ginger in warm olive oil before adding it to the food processor is a small step that pays off in a surprisingly complex, aromatic finish. Many creamy cauliflower mashes lean on butter, cream, or coconut milk to get that lush texture, but here good extra-virgin olive oil does all the heavy lifting without any of those additions. A scatter of fresh chives and a final drizzle of oil on top make it look as good as it tastes. It's an effortless, crowd-pleasing side that fits naturally into weeknight dinners and dinner party spreads alike.
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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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