Lactose Free Lemon & Olive Oil Mashed Cauliflower
Creamy, silky mashed cauliflower gets a bright Mediterranean makeover here, and the result is genuinely hard to stop eating. Steaming the cauliflower with whole garlic cloves builds a mellow, savory depth before anything else even hits the food processor. The trick of letting the drained florets steam-dry for a couple of minutes is what keeps the final purée luxuriously thick rather than watery — a small step that makes a big difference. Blooming ground ginger in warm olive oil before blending it in adds a subtle warmth that plays beautifully against the fresh lemon juice and zest. Every ingredient here is naturally free of dairy, so there's no swapping, substituting, or second-guessing — just clean, bold flavor from start to finish. A finishing drizzle of good olive oil and a scatter of fresh chives make it look as impressive as it tastes. Serve it alongside roasted proteins, spoon it under braised vegetables, or honestly just eat it straight from the bowl.
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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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