Gut Friendly Lemon & Olive Oil Mashed Cauliflower
Creamy, bright, and deeply satisfying, this mashed cauliflower is the kind of side dish that earns a permanent spot in your weekly rotation. Steaming the cauliflower with whole garlic cloves builds a gentle, savory base, while a quick bloom of ground ginger in warm olive oil adds a layer of warmth that makes the whole bowl feel intentional rather than simple. 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 takes only two minutes. Fresh lemon juice and zest cut through the richness of the olive oil, keeping every bite lively and clean on the palate. Cauliflower and garlic are both well-regarded for supporting digestive wellness, and this recipe leans into those ingredients without any heavy cream, butter, or hard-to-digest additions that might weigh you down. A finishing drizzle of extra-virgin olive oil and a scatter of fresh chives turn it into something genuinely beautiful on the table. Whether you're serving it alongside a simple protein or eating it straight from the bowl, this mash delivers comfort without compromise.
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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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