High Fructose Corn Syrup 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're eating something light. Steaming the florets with whole garlic cloves builds a mellow, savory base, while fresh lemon juice and zest cut through with just enough acidity to keep every bite lively. The trick of letting the cauliflower steam-dry in the colander before blending is what gives the final purée that silky, restaurant-quality texture instead of a watery mess. A quick bloom of ground ginger in warm olive oil adds a subtle warmth that ties everything together in a way that feels intentional and a little unexpected. Because every ingredient here is whole and unprocessed, you never have to squint at a label wondering whether a sweetener has snuck into your dinner. Finished with a drizzle of good extra-virgin olive oil and a scatter of fresh chives, it's as pretty as it is delicious — and it comes together with nothing more than a pot, a food processor, and a handful of pantry staples.
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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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