MSG 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 right through the richness for a flavor that feels almost restaurant-worthy. The trick of letting the cauliflower steam-dry in the colander before blending is what gives you that silky, non-watery purée — no soggy mash here. A quick bloom of ground ginger in warm olive oil adds a subtle warmth that ties everything together without overpowering the clean, fresh notes. Every single ingredient in this recipe is naturally free of added glutamates, so there's no label-reading required and no hidden flavor enhancers to worry about — just whole, honest food doing all the work. Finished with a drizzle of good extra-virgin olive oil and a scatter of fresh chives, it's as pretty as it is delicious. Serve it alongside roasted chicken, grilled fish, 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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