Sesame Free Chive Mashed Cauliflower
Creamy, buttery, and flecked with bright green chives, this mashed cauliflower is the kind of side dish that makes people forget they're not eating potatoes. Steaming the florets until completely fork-tender is the key move here — it pulls out excess moisture so the final texture turns out silky and smooth rather than watery. A warm milk-and-butter mixture gets blended right in, giving the mash a richness that feels genuinely indulgent. For anyone navigating sesame sensitivities, this recipe is a breath of fresh air — every single ingredient is straightforward and easy to verify, with no tahini, sesame oil, or hidden seed-based additives anywhere in sight. The food processor does the heavy lifting, turning humble cauliflower into something that looks and tastes like it took real effort. Fresh chives on top add a mild oniony pop and a little color that makes the whole bowl look beautiful on the table. It pairs well with just about anything, from a weeknight roast chicken to a holiday spread.
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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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