Pistachio Free Chive Mashed Cauliflower
Creamy, buttery, and flecked with fresh green herbs, this mashed cauliflower is the kind of side dish that makes people forget they're not eating potatoes. Steaming the florets until completely tender is the key move here — it draws out just enough moisture to create a silky, spoonable texture once blended with warm milk and melted butter. The food processor does the heavy lifting, turning everything into a smooth, luscious mash in just a couple of minutes. Fresh chives on top add a mild oniony brightness that ties the whole bowl together beautifully. Because every ingredient is straightforward and whole, there's no need to scan labels or worry about hidden nut-based additives sneaking into your meal. It's an elegant, crowd-pleasing side that comes together with minimal fuss and maximum flavor.
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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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