Tree Nut Free Chive Mashed Cauliflower
Creamy, buttery, and flecked with bright green chives, this mashed cauliflower is the kind of side dish that makes people do a double-take when they find out it's not potato. Steaming the florets until completely tender is the key move here — it drives out excess moisture so the final texture is silky and smooth rather than watery or grainy. A warm blend of whole milk and unsalted butter gets folded right in before blending, giving the mash that rich, indulgent finish you'd expect from a classic comfort food. Everything in this recipe is straightforward and naturally free of tree nuts, so there's no need to scan labels or worry about sneaky nut-based thickeners or oils that sometimes show up in store-bought versions. Fresh chives on top add a mild oniony pop that keeps the whole dish feeling light and a little elegant. It comes together in one pot and a food processor, which means cleanup is minimal and dinner is on the table 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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