Xanthan Gum 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 draws out just enough moisture to create a silky, spoonable texture once blended with warm butter and whole milk. No thickeners, no stabilizers, no gums of any kind — just real ingredients doing exactly what they're supposed to do. That matters a lot when you're navigating labels and trying to avoid xanthan gum, which sneaks into a surprising number of packaged "health" foods and cauliflower-based products. The food processor does the heavy lifting, turning everything into a smooth, cohesive mash in under two minutes. A handful of fresh chives on top adds a mild oniony bite and a pop of color that makes the whole bowl look genuinely beautiful. It's simple enough for a weeknight but polished enough to bring to the table when you're trying to impress.
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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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