Tree Nut Free Lemon & Olive Oil Mashed Cauliflower
Creamy, bright, and packed with flavor, this mashed cauliflower is the kind of side dish that makes people forget they're eating a vegetable. 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, scoopable purée from a watery disappointment — it's a small step that makes a big difference. Blooming the ground ginger in warm olive oil before it hits the food processor adds a subtle warmth that ties everything together without overpowering the lemon. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. Finish it with a drizzle of good olive oil and a handful of fresh chives, and it looks as impressive as it tastes. Whether it's anchoring a weeknight dinner or holding its own on a holiday table, this mash is the kind of recipe you'll come back to again and again.
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!