Hazelnut Free Chive Mashed Cauliflower
Creamy, buttery, and flecked with fresh green herbs, this mashed cauliflower is the kind of comfort food that makes you forget you're eating a vegetable. Steaming the florets until completely tender before blending them with warm milk and melted butter is the secret to that silky, cloud-like texture — no graininess, no shortcuts. A generous scatter of fresh chives on top adds a mild oniony brightness that pulls the whole dish together beautifully. For anyone navigating tree nut allergies, a dish like this is genuinely stress-free. Every ingredient here is straightforward — cauliflower, butter, milk, salt, and fresh herbs — so there's no need to scrutinize labels or worry about hidden nut-based additives sneaking in. It's clean, simple cooking at its best. This makes a stunning side dish alongside roasted chicken, grilled fish, or a hearty stew, and it's elegant enough to serve at a dinner party without anyone suspecting how easy it was to pull off. The optional parsley adds a pop of color if you want to dress it up a little more. Whether you're cooking for a crowd or just treating yourself on a weeknight, this one is worth keeping in regular rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!