Red Meat Allergy Friendly Chive Mashed Cauliflower
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. Steaming the cauliflower until completely tender before blending it with warm butter and milk is the secret to that silky, luscious texture — no graininess, no shortcuts. For anyone managing a red meat allergy, this dish is a natural win: every ingredient is straightforward and plant- or dairy-based, so there's nothing to second-guess on the label. The fresh chives stirred in at the end add a gentle oniony brightness that keeps it from feeling heavy, and a handful of flat-leaf parsley takes it up another notch if you have it on hand. It works beautifully as a side alongside roasted chicken, fish, or a hearty vegetable main. Simple enough for a Tuesday, impressive enough to bring to the table when company comes over.
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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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