Capsaicin Free Chive Mashed Cauliflower
Creamy, buttery, and flecked with fresh green herbs, this mashed cauliflower is the kind of comfort food that earns a permanent spot in your weeknight rotation. Avoiding capsaicin — found not just in hot peppers but in spice blends, seasoning packets, and even some store-bought mashed vegetable products — can make simple sides surprisingly tricky to source. This recipe keeps things clean and straightforward, relying on steamed cauliflower, warm butter, whole milk, and a handful of fresh herbs to build real flavor without any heat. The food processor is the secret weapon here, turning those tender florets into a silky, restaurant-smooth mash that rivals anything made with potatoes. Fresh chives bring a mild, oniony brightness on top, and a little flat-leaf parsley adds a pop of color if you want it. It's an elegant side that pairs beautifully with just about any protein, and every ingredient is exactly what it says it is — no hidden spice surprises.
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lbs), cut into florets
- 3 tbsp unsalted butter
- ¼ cup whole milk, warmed
- ½ tsp fine sea salt, plus more to taste
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Fill a large pot with 1–2 inches of water and bring to a boil over high heat. Set a steamer basket inside, add the cauliflower florets in a single layer (work in two batches if needed), cover, and steam until completely tender and a fork slides through the thickest pieces with no resistance, 12–15 minutes.
- 2
While the cauliflower steams, warm the milk and butter together in a small saucepan over low heat, stirring occasionally, until the butter is melted and the mixture is steaming but not simmering.
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