Turmeric Free Lemon & Olive Oil Mashed Cauliflower
Creamy, bright, and surprisingly luxurious, 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 through the richness with just the right amount of zing. The move that really elevates it is blooming ground ginger in warm olive oil before blending — it coaxes out a gentle warmth without any of the yellow-staining spices that show up in so many cauliflower mash recipes. For anyone avoiding turmeric, that's actually a common pitfall with this style of dish, since golden-hued versions are everywhere right now, but this one keeps things clean and completely free of it. Letting the cauliflower steam off excess moisture before processing is a small but essential step that guarantees a silky, restaurant-worthy texture rather than a watery disappointment. A final drizzle of good olive oil and a scatter of fresh chives make it look as beautiful as it tastes. It works beautifully alongside roasted proteins or as a lighter stand-in for mashed potatoes any night of the week.
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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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