Wheat 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 ever needed potatoes. 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 keeps the purée silky rather than watery — 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 other flavors. Every single ingredient here is naturally free of wheat and grain-based thickeners, so there's no swapping or substituting required — just clean, whole-food cooking from start to finish. A drizzle of good olive oil and a handful of fresh chives on top make it look as good as it tastes. It works beautifully alongside roasted proteins or as a lighter alternative to classic mash at any weeknight or holiday table.
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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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