This Gordon Ramsay Cauliflower Puree Recipe is a silky and creamy recipe, which is made with fresh cauliflower and thyme. It’s a refined side for any dish, ready in about 30 minutes.
Jump to RecipeGordon Ramsay Cauliflower Puree Recipe Ingredients
- 900g cauliflower (florets only)
- 240ml chicken broth (low-sodium)
- 5g salt, plus to taste
- 42g unsalted butter, cubed
- 5g fresh thyme, chopped
- Black pepper, to taste
How To Make Gordon Ramsay Cauliflower Puree Recipe
- Steam the Cauliflower: In a wide pot, bring the chicken broth and salt to a boil. Add the cauliflower florets, reduce the heat to low, cover the pot, and let the florets steam for about 20 minutes, or until they are completely fork-tender.
- Transfer to Processor: Using a slotted spoon, transfer the cooked cauliflower florets to a food processor. Reserve the hot broth in the pot.
- Create the Butter Emulsion: Whisk the cubed butter into about 3 tablespoons of the hot broth remaining in the pot until it’s melted and smooth.
- Blend Until Smooth: Pour the butter mixture into the food processor with the cauliflower. Add the chopped thyme and season with salt and pepper. Blend until the purée is completely smooth and silky. If the purée is too thick, you can add a little more of the warm broth to reach your desired consistency.
- Serve: Serve the purée warm.
Recipe Tips
- Why steam the cauliflower instead of boiling it? Steaming the cauliflower in a small amount of broth, rather than boiling it in a large amount of water, is crucial. It prevents the florets from becoming waterlogged, which concentrates their flavor and ensures a silky, not watery, final texture.
- How do you get the smoothest blend? For an ultra-smooth purée, you can warm the bowl of your food processor with a little hot water (and then dry it) before adding the cauliflower. A warm bowl helps keep the fats from the butter melted, leading to a silkier blend.
- How do you prevent a strong “cabbage” taste? Cauliflower is part of the brassica family and can sometimes have a strong flavor if overheated. Serving the purée warm, rather than piping hot, helps to keep the flavor delicate and sweet.
- What’s a good finishing touch? If you’re serving the purée with roasted meat like chicken or lamb, a small drizzle of high-quality olive oil over the top can help bridge the flavors between the side and the main dish.
What To Serve With Cauliflower Puree
This refined, elegant purée is a perfect alternative to mashed potatoes and pairs beautifully with a variety of main courses:
- Seared scallops or pan-fried fish
- Roasted chicken or duck breast
- A perfectly cooked steak
- Roasted lamb chops
How To Store Cauliflower Puree
- Refrigerate: Store leftover purée in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a saucepan over low heat, stirring occasionally. You may need to add a splash of milk or broth to loosen it.
Cauliflower Puree Nutrition Facts
- Calories: 227 kcal
- Protein: 5g
- Fat: 18g
- Carbohydrates: 12g
- Sodium: 500mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this puree vegan?
Yes. To make a vegan version, simply use a good-quality vegetable broth instead of chicken broth, and substitute the butter with a high-quality vegan butter or an extra drizzle of olive oil.
Why is my puree watery?
This usually happens if the cauliflower is boiled in too much water. The steaming method in this recipe is designed to prevent that. Ensure you are using only the specified amount of broth.
Can I make this ahead of time?
Yes, this is a great make-ahead side dish. You can prepare it completely, let it cool, and store it in the refrigerator. Reheat it gently on the stovetop before serving.
Gordon Ramsay Cauliflower Puree Recipe
Course: Side DishCuisine: BritishDifficulty: Easy4
servings10
minutes20
minutes227
kcalA silky, buttery cauliflower purée that’s rich, smooth, and packed with flavor—perfect as a refined side for any dish.
Ingredients
900g cauliflower (florets only)
240ml chicken broth (low-sodium)
5g salt, plus to taste
42g unsalted butter, cubed
5g fresh thyme, chopped
Black pepper, to taste
Directions
- Bring chicken broth and salt to a boil. Add cauliflower, cover, and steam on low for 20 minutes until tender.
- With a slotted spoon, transfer the cooked cauliflower to a food processor.
- Whisk the butter into 3 tbsp of the hot broth left in the pot.
- Pour the butter mixture into the processor with the cauliflower, thyme, and pepper.
- Blend until completely smooth, adding more warm broth if needed to adjust consistency.
- Serve warm.
Notes
- Steaming the cauliflower in broth instead of boiling it in water is crucial for a concentrated flavor and non-watery texture.
- For an even smoother blend, you can warm your food processor bowl with hot water before adding the cauliflower.
- Serve the purée warm, not piping hot, to avoid an overly strong “cabbage” flavor.
- A drizzle of good olive oil when serving with roasted meat can tie the dish together beautifully.
