Gut Friendly Chive Mashed Cauliflower
Creamy, buttery, and flecked with fresh herbs, this mashed cauliflower is the kind of comfort food that feels indulgent without weighing you down. Cauliflower is a naturally gentle vegetable that tends to sit well with sensitive stomachs, and steaming it until completely tender makes it even easier to digest before it gets blended into a silky smooth mash. The warm milk and butter melt right into the cauliflower as it processes, giving you that rich, velvety texture you'd expect from a classic mashed potato — no heavy cream or gut-disrupting add-ins required. Fresh chives bring a mild, bright finish that keeps the whole dish feeling light and clean. It comes together in one pot and a food processor, which means less stress and fewer dishes on a weeknight. Serve it straight away while it's still steaming and the herbs are vivid green — honestly, it's hard to believe something this simple tastes this good.
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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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