Rice Free Chive Mashed Cauliflower
Mashed potatoes have long been the go-to comfort side, but this silky cauliflower version holds its own in every way that matters. A full head of cauliflower gets steamed until completely tender, then blended with warm butter and whole milk into something impossibly smooth and creamy. The food processor does the heavy lifting here, turning humble florets into a velvety mash that rivals anything you'd get at a restaurant. Fresh chives scattered on top add a gentle onion-y brightness that makes the whole bowl feel finished and a little fancy. For anyone navigating grain-free eating, this is the kind of dish that genuinely satisfies the craving for something rich and starchy without leaning on any fillers or substitutes. It pairs beautifully with roasted meats, braised dishes, or really anything that benefits from a luscious, scoopable side. Simple ingredients, straightforward technique, and a result that disappears fast.
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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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