Carrageenan Free Chive Mashed Cauliflower
Creamy, buttery, and flecked with bright green chives, this mashed cauliflower is the kind of side dish that makes people do a double-take when they find out there's no potato involved. The texture is genuinely silky — steaming the florets until completely tender before blending them with warm butter and milk is the move that gets you there every time. For anyone avoiding carrageenan, store-bought cauliflower mash and many dairy-based dips can be a minefield, since the additive shows up in processed dairy products and pre-made vegetable sides more often than you'd expect. Here, the ingredient list is refreshingly short: real butter, whole milk, fresh herbs, and nothing else hiding in the mix. The food processor does the heavy lifting, turning steamed florets into a smooth, restaurant-worthy mash in just a couple of minutes. Fresh chives on top add a mild oniony bite that keeps every spoonful interesting, and a little parsley brings an extra pop of color if you're feeling fancy. It's an easy, clean-label comfort food that works beautifully alongside roasted meats, weeknight proteins, or honestly just eaten straight from the bowl.
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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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