Dairy Free Lemon & Olive Oil Mashed Cauliflower
Creamy, bright, and surprisingly luxurious, this mashed cauliflower is the kind of side dish that makes people do a double-take when they find out there's no butter or cream involved. Extra-virgin olive oil does all the heavy lifting here, lending a rich, silky texture that feels genuinely indulgent without a drop of dairy. The trick of letting the steamed cauliflower vent in the colander before blending is a small step that makes a big difference — no watery, sad mash in sight. A bloom of ground ginger in warm olive oil adds a subtle, aromatic depth that plays beautifully against the bright lemon juice and zest. Garlic steams right alongside the cauliflower, mellowing into something sweet and nutty before it all gets blitzed together in the food processor. Finished with a drizzle of good olive oil and a scatter of fresh chives, it's elegant enough for a dinner party but easy enough for a weeknight. If you've been skeptical about plant-based swaps for classic comfort food, this one is genuinely worth your time.
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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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