Seed Oil Free Chive Mashed Cauliflower
Creamy, herby, and surprisingly luxurious, this mashed cauliflower is the kind of comfort food that earns a permanent spot in your weeknight rotation. Every ingredient here is exactly what it sounds like — real butter, whole milk, fresh chives, and a head of cauliflower — so there's no guesswork about hidden vegetable oils or industrial fats sneaking into your bowl. Steaming the cauliflower rather than boiling it keeps the florets from getting waterlogged, which means the final texture is velvety and rich rather than watery or flat. The warm butter-and-milk mixture gets blended right in, giving you that silky, spoonable consistency without reaching for anything processed. Fresh chives on top add a gentle oniony brightness that makes the whole dish feel finished and a little fancy. It pairs beautifully with roasted meats, grilled fish, or honestly anything you'd normally serve alongside mashed potatoes.
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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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