Tender cauliflower florets get boiled until fork-soft, then blended into a silky, thick purée that mounds softly on the spoon just like a classic mash. A quick warm simmer before blending gives the whole thing that steamy, just-melted texture, so the final result is smooth without a single lump. Fresh chives scattered over the top add a bright, grassy bite, and a bit of parsley keeps things looking fresh and vibrant if you go that route. Season it well with salt right before serving and it eats like a rich, comforting side dish, the kind you want to spoon over pretty much anything on the plate. It's an easy, low-fuss way to bring something creamy and satisfying to a vegan table.
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Fill a large pot with well-salted water and bring to a boil over high heat. Add the cauliflower florets and cook until completely tender and easily pierced with a fork, about 12–15 minutes. Drain through a colander and let steam off for 2 minutes.
While the cauliflower drains, melt the butter in a small saucepan over medium-low heat. Pour in the heavy cream and heat, stirring occasionally, until the mixture is steaming and just beginning to simmer at the edges, about 3–4 minutes. Remove from heat.
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