Eggless Chive Mashed Cauliflower

Total time25 min

Prep time10 min

Cook time15 min

4.6

(16)

Creamy, buttery, and flecked with bright green chives, this mashed cauliflower is the kind of comfort food that makes you forget you're eating a vegetable. Steaming the florets until completely tender is the secret to getting that silky, lump-free texture — the fork-slide test is your best friend here. A warm milk-and-butter mixture gets blended right in, giving the mash a richness that feels indulgent without any complicated technique. Since eggs play no role in classic mashed cauliflower anyway, this recipe is naturally free of them from start to finish — no substitutions, no compromises, just clean and simple ingredients. Fresh chives on top add a mild oniony bite and a pop of color that makes the whole bowl look as good as it tastes. It comes together in one pot and a food processor, which means cleanup is minimal and dinner (or a stunning side dish) is on the table fast.

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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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