Cinnamon Free Chive Mashed Cauliflower
Creamy, buttery, and flecked with bright green chives, this mashed cauliflower is the kind of comfort food that earns a permanent spot in your weeknight rotation. Steaming the florets until completely tender before blending them with warm milk and melted butter is the secret to that ultra-smooth, velvety texture — no graininess, no shortcuts. For anyone navigating spice sensitivities, this recipe is a breath of fresh air because every single ingredient is straightforward and easy to verify, with zero hidden warmers or blends to second-guess. The fresh chives bring a mild, oniony lift that keeps things interesting without overwhelming the delicate flavor of the cauliflower. A handful of flat-leaf parsley stirred in at the end adds a pop of color and a clean herbal note if you want to dress it up a little more. It comes together in one pot and a food processor, which means cleanup is minimal and dinner is on the table fast. Serve it alongside roasted chicken, a simple steak, or honestly just on its own — it's that satisfying.
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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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