Eosinophilic Esophagitis Friendly Lemon & Olive Oil Mashed Cauliflower
Creamy, bright, and deeply satisfying, this mashed cauliflower is the kind of comfort food that doesn't ask you to compromise on flavor. Steamed until completely tender, then blended with fragrant ginger-infused olive oil, fresh lemon juice, and a touch of zest, it comes together into a silky, luxurious purée that feels indulgent without relying on any of the common trigger ingredients that make so many side dishes off-limits. The trick of letting the cauliflower steam-dry in the colander before blending is a small but brilliant step — it's what keeps the texture rich and velvety rather than watery. Garlic is cooked right alongside the florets, mellowing into something sweet and gentle that weaves through every bite. A final drizzle of good olive oil and a scatter of fresh chives pull the whole bowl together with color and a mild, clean finish. Whether you're serving it alongside a simple protein or eating it straight from the bowl, this is the kind of recipe that earns a permanent spot in your weeknight rotation.
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!