Gordon Ramsay Cauliflower Puree

This silky cauliflower puree recipe by Gordon Ramsay transforms a humble vegetable into an elegant side dish that rivals the richness of traditional mashed potatoes but with significantly fewer carbs. The simple technique of steaming cauliflower in broth rather than water creates a foundation of flavor that butter and fresh herbs enhance to perfection.

I first made this cauliflower puree for a dinner party where several guests were watching their carbohydrate intake. The look of pleasant surprise on their faces when they discovered they weren't missing potatoes at all made this recipe an instant keeper in my collection.

Ingredients

• 900g cauliflower florets: Only the florets ensure the smoothest puree with no fibrous stems
• 240ml low sodium chicken broth: Creates depth of flavor without overwhelming saltiness
• 5g salt plus more to taste: Proper seasoning is crucial for bringing out cauliflower's natural sweetness
• 42g unsalted butter cubed: Adds silky richness and helps create that velvety restaurant quality texture
• 5g fresh thyme chopped: Provides an aromatic earthiness that complements the cauliflower perfectly
• Black pepper to taste: Adds a gentle heat that balances the creaminess

Step-by-Step Instructions

Prepare The Broth Base:

Pour the chicken broth into a wide pot and add 5g of salt. Bring this mixture to a gentle boil over medium high heat. Using a wide pot rather than a tall one creates more surface area for the cauliflower to steam evenly.

Steam The Cauliflower:

Add the cauliflower florets to the boiling broth then immediately reduce the heat to low. Cover the pot with a tight fitting lid and allow the cauliflower to steam for exactly 20 minutes. The florets should be extremely tender when pierced with a fork but not waterlogged.

Transfer And Reserve Liquid:

Using a slotted spoon carefully transfer the steamed cauliflower to a food processor. The cauliflower should be soft enough to break apart easily but still hold some shape. Reserve the cooking liquid as youll need some for the next steps.

Create The Butter Emulsion:

Return to your pot with the remaining hot broth and add the cubed cold butter. The temperature contrast helps create a smooth emulsion. Whisk continuously until the butter is completely melted and the mixture looks silky approximately 3 tablespoons of this enriched broth will be perfect.

Combine And Season:

Pour the butter mixture into the food processor with the cauliflower. Add the fresh chopped thyme a few grinds of black pepper and adjust salt to taste. The herbs should be distributed evenly throughout the mixture.

Blend To Perfection:

Process everything until completely smooth stopping to scrape down the sides as needed. This usually takes 2 to 3 minutes for that silky restaurant quality texture. If the puree seems too thick add warm broth a tablespoon at a time until you reach your desired consistency.

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The butter is my non negotiable ingredient in this recipe. I once tried to make a healthier version with just a splash of olive oil but the texture was nowhere near as luxurious. That rich buttery finish is what makes this cauliflower puree truly memorable especially when serving to guests who might be skeptical of vegetable alternatives.

Temperature Matters

Serving this puree at the right temperature makes all the difference. When too hot the sulfurous compounds in cauliflower become more pronounced giving that distinctive cabbage family aroma. I prefer serving it warm rather than piping hot which allows the buttery richness to shine through while mellowing those cruciferous notes. Let the puree sit for about 5 minutes after blending for optimal flavor.

Make Ahead Tips

This cauliflower puree reheats beautifully making it perfect for meal prep or holiday planning. Store refrigerated in an airtight container for up to 3 days. When reheating add a splash of warm broth or milk and stir gently over low heat. Avoid microwaving which can create hot spots and uneven texture. I often make a double batch on Sundays to pair with protein throughout the week for quick elegant meals.

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Perfect Pairings

The neutral yet slightly nutty flavor of this puree makes it incredibly versatile. It shines alongside roasted meats especially beef tenderloin or lamb chops where the puree acts as a refined canvas for rich sauces. For a vegetarian option top with roasted wild mushrooms and a drizzle of truffle oil. My personal favorite is serving it with seared scallops and crispy pancetta the contrasting textures create a truly memorable plate.

Frequently Asked Questions

→ What makes this cauliflower puree unique?

The use of chicken broth and fresh thyme adds depth and aromatic complexity to the creamy texture.

→ Can I make this dish vegetarian?

Yes, simply replace chicken broth with vegetable stock or water for a vegetarian version.

→ How can I achieve a smooth texture?

Steam the cauliflower instead of boiling it, and blend thoroughly using a warm food processor bowl for the best results.

→ What can I serve with cauliflower puree?

This dish pairs well with roasted meats, poultry, or as part of a vegetarian spread. A drizzle of olive oil enhances the flavors.

→ Can I make this ahead of time?

Yes, you can prepare the puree in advance and reheat it gently on low heat, adding a splash of broth if needed to restore the consistency.