Walnut Free Chive Mashed Cauliflower
Creamy, buttery, and flecked with fresh green herbs, this mashed cauliflower is the kind of side dish that quietly steals the show at the dinner table. Steaming the florets until completely fork-tender is the secret to getting that ultra-smooth, velvety texture once everything hits the food processor. A warm blend of whole milk and unsalted butter gets poured right in, giving the mash a richness that feels indulgent without being heavy. Fresh chives add a mild oniony brightness on top, and a handful of flat-leaf parsley brings a little extra color if you're feeling fancy. Every single ingredient in this recipe is straightforward and easy to verify, so there's no second-guessing labels or worrying about hidden nut additions that sometimes sneak into store-bought or restaurant versions of similar dishes. It comes together in one pot and a food processor, making cleanup genuinely painless. Serve it straight away while it's hot and silky for the best possible bowl.
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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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