Gluten Free Lemon & Olive Oil Mashed Cauliflower
Creamy, bright, and deeply satisfying, this mashed cauliflower is the kind of side dish that makes you forget you ever needed potatoes in the first place. Steaming the cauliflower with whole garlic cloves builds a mellow, savory base, while a quick bloom of ground ginger in warm olive oil adds a subtle warmth that makes the whole thing feel intentional and special. The trick of letting the drained cauliflower steam off excess moisture before blending is what separates a silky, restaurant-worthy purée from a watery disappointment — and it genuinely works. Fresh lemon juice and zest cut through the richness of the olive oil, giving every bite a clean, zippy finish. Every single ingredient here is naturally free of gluten, so there's no swapping, substituting, or second-guessing required — just straightforward, wholesome cooking. Finish it with a drizzle of good olive oil and a scatter of fresh chives, and it's pretty enough to serve at a dinner party but easy enough to pull off on a weeknight.
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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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