Citric Acid Free Chive Mashed Cauliflower
Creamy, cloud-like mashed cauliflower is one of those side dishes that genuinely earns its place on the table — no gimmicks, just good food. Avoiding citric acid can be trickier than it sounds, since it hides in everything from seasoning blends to flavored butters and processed dairy products, but this recipe keeps things refreshingly clean with whole milk, unsalted butter, sea salt, and fresh herbs. Steaming the cauliflower rather than boiling it preserves a naturally sweet, mild flavor that blends into something silky and satisfying in the food processor. The warm milk-and-butter mixture gets folded right in, giving the mash a richness that feels indulgent without relying on anything you'd need to scrutinize a label for. Fresh chives scattered on top add a gentle oniony brightness and a pop of color that makes the whole bowl look as good as it tastes. It's the kind of effortless, crowd-pleasing side that works just as well on a weeknight as it does on a holiday spread.
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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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