Vegetarian 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 what's actually in it. Steaming the florets until completely tender is the secret to getting that silky, lump-free texture — no shortcuts, just patience and a good food processor. Warming the butter and whole milk together before blending them in keeps everything velvety and cohesive, so you're not left with a watery or grainy result. Fresh chives bring a mild oniony lift that makes the whole bowl feel finished and a little fancy without any extra effort. A handful of flat-leaf parsley stirred in at the end adds a pop of color if you want to dress it up for company. Every ingredient here is straightforwardly plant-and-dairy based, so there's nothing to second-guess when you're cooking for a meat-free table. It's the kind of recipe that earns a permanent spot in your weeknight rotation.
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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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