Vegan 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 a quick bloom of ground ginger in warm olive oil adds a subtle warmth that makes the whole thing feel intentional and special. The lemon juice and zest cut through the richness just enough to keep every bite feeling light and fresh rather than heavy. Letting the cauliflower steam-dry in the colander before blending is the small but crucial step that gives you a silky, restaurant-worthy purée instead of a watery disappointment. Everything here is completely plant-based by nature — no swaps needed, no dairy to replace, just good olive oil and fresh produce doing all the work. Finish it with a drizzle of extra-virgin olive oil and a handful of chives, and it looks as good as it tastes. It works beautifully alongside roasted vegetables, grain bowls, or anything that could use a creamy, flavor-packed base.
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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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