Peanut Free Lemon & Olive Oil Mashed Cauliflower
Creamy, bright, and surprisingly luxurious, this mashed cauliflower is the kind of side dish that makes people ask for the recipe before they've even finished their plate. 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 finish that feels almost restaurant-worthy. The trick of letting the cauliflower steam-dry in the colander before blending is what separates a silky, cloud-like purée from a watery disappointment — don't skip it. Blooming the ground ginger in warm olive oil before it hits the food processor is a small step that pays off in a big, fragrant way. Every ingredient here is straightforward and naturally free from peanuts or tree nut cross-contact concerns, so you can serve it confidently at a dinner table with mixed dietary needs. A drizzle of good olive oil and a handful of fresh chives on top make it look as good as it tastes.
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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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