Macadamia Free Chive Mashed Cauliflower
Creamy, herbaceous, and surprisingly luxurious, this mashed cauliflower is the kind of side dish that makes people do a double-take when they find out what's actually in it. Steaming the florets until completely tender is the secret to getting that silky, smooth texture — no graininess, no waterlogged mash. A warm blend of butter and whole milk gets folded right in before everything is blitzed in the food processor, giving you a result that's genuinely rich and satisfying. Fresh chives scattered on top add a pop of color and a mild oniony bite that keeps every spoonful interesting. The ingredient list is refreshingly short and straightforward, so there's no need to scan labels or worry about hidden nut additions that sometimes sneak into store-bought or restaurant versions of this dish. It works beautifully alongside roasted meats, grilled fish, or even just a simple weeknight chicken — basically anything that could use a comforting, velvety base.
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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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