Turkey Free Chive Mashed Cauliflower
Creamy, buttery, and flecked with fresh green herbs, this mashed cauliflower is the kind of side dish that earns a permanent spot in your weeknight rotation. Steaming the florets until completely tender is the secret to getting that silky, lump-free texture — no shortcuts needed. A warm blend of whole milk and melted butter gets processed right into the cauliflower, giving you a rich, velvety mash that feels genuinely indulgent without any poultry products in sight. Fresh chives bring a mild, oniony brightness that lifts the whole bowl, and a handful of flat-leaf parsley adds a pop of color if you want to dress it up a little more. This is a great option when you're navigating a table full of dishes that might otherwise sneak in turkey-based broths or gravies, since every ingredient here is straightforward and easy to verify. It pairs beautifully with roasted vegetables, braised meats, or honestly just a good piece of crusty bread.
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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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