Pregnancy Friendly Lemon & Olive Oil Mashed Cauliflower
Creamy, bright, and packed with feel-good ingredients, this mashed cauliflower is the kind of side dish that earns a permanent spot in your weekly rotation. Steaming the cauliflower with whole garlic cloves builds a mellow, savory depth, while fresh lemon juice and zest lift the whole thing with a clean, citrusy finish. The trick of letting the cauliflower steam-dry in the colander before blending is what gives you that silky, restaurant-quality texture instead of a watery mash. Extra-virgin olive oil is the fat of choice here — a wholesome swap that also happens to be one of the most nourishing options you can reach for right now. A touch of ground ginger bloomed in warm oil adds a subtle warmth that makes every bite feel a little more special without overwhelming the dish. It's naturally free of anything you'd want to avoid, with no processed additives or ingredients that require second-guessing at the grocery store. Finish it with fresh chives and a generous drizzle of olive oil, and you've got a gorgeous, nourishing bowl that feels indulgent without a single compromise.
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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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