Lupin Free Chive Mashed Cauliflower
Creamy, buttery, and flecked with fresh green herbs, this mashed cauliflower is the kind of comfort food that genuinely surprises people at the table. Steaming the florets until completely tender is the secret to getting that silky, lump-free texture — no shortcuts needed. A warm blend of whole milk and unsalted butter gets folded right in, giving the finished mash a richness that feels indulgent without being heavy. Fresh chives scattered on top add a mild, oniony brightness that lifts the whole dish beautifully. For anyone navigating lupin avoidance, this recipe is naturally in the clear — every ingredient is straightforward and easy to verify, with no legume-adjacent flours or fillers hiding anywhere. It works brilliantly as a side alongside roasted meats or vegetables, and it comes together with minimal fuss from a short, honest ingredient list.
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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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