A bowl of cauliflower mash with a drizzle of olive oil.

Cauliflower Mash

Want the best cauliflower mash? Look no further. Not only is this one delicious, it’s made without butter or cream. Serves 4 - 6 as a side.
Course Side
Cuisine American
Keyword Cauliflower
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Natalie


  • 1 head cauliflower cut into florets
  • 1/4 cup extra virgin olive oil
  • 3 - 4 cloves garlic sliced
  • 1/2 cup water or stock
  • Kosher salt to taste I put in a few good pinches
  • Pepper
  • 2 tablespoons Lemon juice


  • In a deep skillet or saucepan, add oil and garlic and place over medium high heat. When the garlic becomes fragrant, add the florets, water, and a good pinch of salt and pepper. When the water starts to boil, cover, lower heat to medium, and cook for 15 minutes until cauliflower is tender. Check periodically, as all stoves are different, to make sure there is still water in pan. You need that water for steaming and for mixing later. Do not drain.
  • Using an immersion blender, blend everything together until smooth. Stir in lemon juice. Taste and season with additional salt and pepper. You can also transfer everything into a blender or food processor and blend or process until smooth.
  • If you find the cauliflower mash is too loose, simply continue to cook and stir in the pan until some of the moisture evaporates.
  • Finish with a drizzle of fruity olive oil.