Pork 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 through the richness and keep every bite feeling light. The real trick is letting the cauliflower steam off excess moisture before blending — it's what separates a silky, restaurant-worthy purée from a watery disappointment. Blooming ground ginger in warm olive oil before adding it to the food processor is a small step that pays off big, adding a subtle warmth that makes the whole dish feel more complex than its ingredient list suggests. Everything here is naturally free of pork and pork-derived ingredients, so there's no label-reading required — just straightforward, wholesome cooking. A final drizzle of good extra-virgin olive oil and a scatter of fresh chives make it look as good as it tastes. Serve it alongside roasted chicken, grilled fish, or anything else that could use a vibrant, velvety companion on the plate.
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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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