Seed Oil 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 a vegetable. 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 lively. The trick of letting the cauliflower steam-dry in the colander before blending is what separates a silky, restaurant-worthy purée from a watery disappointment — a small step that makes a big difference. Blooming ground ginger in warm olive oil before adding it to the food processor is a quiet move that adds unexpected warmth and depth without overpowering the dish. Every fat in this recipe comes from extra-virgin olive oil, so there's no canola, soybean, sunflower, or other refined seed oil anywhere in sight — just clean, cold-pressed goodness from start to finish. Finished with a drizzle of 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 with a spoon 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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