Creamy, buttery, and flecked with fresh herbs, this mashed cauliflower is the kind of comfort food that earns a permanent spot in your weeknight rotation. Every ingredient here is naturally free of legumes — no beans, no lentils, no pea protein hiding in a store-bought shortcut — so you can dig in without second-guessing the label. Steaming the cauliflower until completely fork-tender is the real secret to getting that silky, lump-free texture that rivals any potato mash. A warm blend of whole milk and melted butter gets poured right into the food processor, giving the finished dish a richness that feels genuinely indulgent. Fresh chives on top add a mild, oniony brightness that keeps the whole thing from feeling heavy. 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 anything else that deserves a seriously good side.
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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.
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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