Gordon Ramsay Cauliflower Puree (Print Version)

# Ingredients:

01 - 900g cauliflower, florets only

02 - 240ml chicken broth, low-sodium

03 - 5g salt, plus to taste

04 - 42g unsalted butter, cubed

05 - 5g fresh thyme, chopped

06 - Black pepper, to taste

# Instructions:

01 - Bring chicken broth and salt to a boil in a wide pot.

02 - Add cauliflower florets. Reduce to low, cover, and steam for 20 minutes until fork-tender.

03 - Transfer cauliflower to a food processor with a slotted spoon.

04 - In the pot, whisk butter into 3 tbsp of hot broth until smooth.

05 - Pour butter mixture into processor with thyme, pepper, and salt to taste. Blend until completely smooth. Adjust texture with warm broth if needed.

06 - Serve warm.

# Notes:

01 - Steam, don’t boil. Crucial for texture and flavor control.

02 - Warm your food processor bowl with a little hot broth beforehand for a smoother blend.

03 - Finish with a drizzle of olive oil if serving with roasted meat—it bridges the flavors.

04 - Serve warm, not hot. Heat can exaggerate the “brassica” note in cauliflower.

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