Paleo 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 virtuous. Steaming the florets with whole garlic cloves builds a mellow, savory base, while fresh lemon juice and zest cut through the richness with just the right amount of zing. The move that really elevates this recipe is blooming the ground ginger in warm olive oil before blending — it coaxes out a subtle warmth that makes the whole bowl taste intentional and layered. Letting the cauliflower steam off excess moisture after draining is a small but crucial step that keeps the final texture silky rather than soupy. Everything gets blitzed in a food processor until completely smooth, finished with a generous drizzle of extra-virgin olive oil and a scatter of fresh chives for color. It fits naturally into a grain-free, whole-foods way of eating without any swaps or substitutions — just clean, real ingredients doing exactly what they're supposed to do. Serve it alongside roasted meat or fish and watch it disappear faster than the main course.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!