Fructose Free Lemon & Olive Oil Mashed Cauliflower
Mashed cauliflower gets a serious glow-up here, swapping out the usual butter and cream for bright lemon juice, fragrant zest, and a generous pour of extra-virgin olive oil. The result is silky, deeply savory, and surprisingly luxurious — the kind of side dish that makes people ask what's actually in it. Blooming the ground ginger in warm olive oil before blending is a small step that pays off big, adding a subtle warmth that ties everything together beautifully. Letting the steamed cauliflower and garlic vent in the colander before processing is the trick that keeps the purée thick and creamy rather than watery and flat. Every ingredient here is straightforward and naturally low in free fructose, so there's no need to scrutinize labels or swap anything out — it works as written. A scatter of fresh chives and a final drizzle of olive oil at the end make it look as good as it tastes. Whether you're serving it alongside a simple protein or eating it by the spoonful straight from the bowl, this one earns a permanent spot in the rotation.
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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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