Gordon Ramsay Cauliflower Puree

This silky cauliflower purée transforms the humble vegetable into a luxurious side dish that rivals traditional mashed potatoes. Perfected by Gordon Ramsay himself, this recipe creates a velvety smooth texture with rich, buttery flavor that complements everything from roasted meats to grilled vegetables.

I first served this at a dinner party where a guest who "hated" cauliflower asked for seconds. The transformation from ordinary vegetable to silky purée won over even the staunchest vegetable skeptics in my life.

Ingredients

• 900g cauliflower florets only: carefully trim away all stem portions for the smoothest texture
• 240ml low sodium chicken broth: provides flavor while steaming rather than watering down the cauliflower
• 5g salt plus more to taste: enhances the natural sweetness of cauliflower
• 42g unsalted butter cubed: creates the luxurious mouthfeel that makes this dish special
• 5g fresh thyme chopped: adds an aromatic element that elevates the entire dish
• Black pepper to taste: provides subtle heat and depth

Step-by-Step Instructions

Prepare the cooking liquid:

Bring the chicken broth and salt to a gentle boil in a wide pot with enough surface area to hold the cauliflower in a relatively even layer. The wide surface helps ensure even cooking.

Steam the cauliflower:

Add cauliflower florets to the simmering broth, reduce heat to low, and cover tightly. Let steam for exactly 20 minutes until perfectly fork tender but not mushy. The cauliflower should yield easily when pierced but still maintain some integrity.

Transfer to processor:

Using a slotted spoon, carefully move the cauliflower to your food processor, leaving the cooking liquid in the pot. Work quickly while everything is still hot for the smoothest possible texture.

Create the butter emulsion:

In the same pot with the remaining broth, whisk in the cubed butter until completely melted and emulsified. The hot broth helps create a smooth sauce rather than separated butter. This should take about 1 minute of continuous whisking.

Combine and season:

Pour the butter mixture into the processor with the cauliflower. Add the chopped thyme, a generous crack of black pepper, and additional salt to taste. The thyme adds wonderful aromatic notes that complement the mild cauliflower perfectly.

Blend to perfection:

Process until completely smooth, stopping to scrape down the sides once or twice. This should take about 2-3 minutes of processing to achieve that silky restaurant quality texture. If needed, add a tablespoon or two of warm broth to adjust consistency.

Serve properly:

Transfer to a warm serving dish and serve immediately for best texture and flavor. A shallow bowl works beautifully for presentation.

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The fresh thyme makes all the difference in this recipe. I once substituted dried thyme in a pinch, and while still good, it lacked that bright, aromatic quality that fresh herbs provide. Now I keep a small pot of thyme growing in my kitchen window specifically for this dish.

Make Ahead Tips

This cauliflower purée can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. When reheating, place in a saucepan over low heat with a splash of cream or broth, stirring frequently. Avoid microwaving as it can create hot spots and uneven texture. The purée thickens slightly when chilled, so having additional warm liquid on hand helps restore the perfect consistency.

Thoughtful Variations

For a dairy-free version, substitute the butter with 3 tablespoons of extra virgin olive oil and a tablespoon of nutritional yeast for richness. Vegans can swap the chicken broth for vegetable stock. For additional flavor dimensions, try roasting the cauliflower instead of steaming, which adds caramelized notes, or fold in 2 tablespoons of freshly grated Parmesan just before serving for a savory umami boost. Each variation maintains the silky texture while offering different flavor profiles.

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Perfect Pairings

This elegant purée shines brightest when paired with foods that benefit from its silky texture. Serve alongside pan-seared scallops with their caramelized exteriors, or beneath a medium-rare steak where it catches the flavorful juices. For vegetarian options, it creates a beautiful bed for roasted mushrooms or grilled asparagus. The neutral yet buttery flavor profile complements both delicate fish dishes and robust red meats equally well.

The Chef's Technique

Gordon Ramsay developed this technique to maximize flavor concentration. Traditional recipes often boil cauliflower in water, which dilutes flavor. By steaming directly in broth, every molecule of the vegetable becomes infused with savory notes. The careful temperature control prevents the brassica notes from becoming too prominent, while the butter emulsion method creates a micro-suspension of fat within the purée, giving it that luxurious restaurant-quality texture that sets it apart from standard mashed cauliflower.

Frequently Asked Questions About the Recipe

→ Can I make Gordon Ramsay's cauliflower puree ahead of time?

Yes, you can prepare this cauliflower puree up to 2 days ahead. Store in an airtight container in the refrigerator. When ready to serve, gently reheat in a saucepan over low heat, adding a touch more warm broth or butter if needed to restore the silky texture.

→ What can I substitute for chicken broth to make this vegetarian?

For a vegetarian version, substitute the chicken broth with vegetable broth or stock. You'll maintain the same cooking technique and rich flavor profile while making it suitable for vegetarian diets.

→ Why does Gordon Ramsay steam rather than boil the cauliflower?

Steaming the cauliflower in broth rather than boiling prevents it from becoming waterlogged, which would dilute the flavor and create a watery puree. This method concentrates the cauliflower flavor while infusing it with the savory notes from the broth.

→ What main dishes pair well with this cauliflower puree?

This elegant cauliflower puree pairs beautifully with roasted meats like beef tenderloin, lamb chops, or roast chicken. It also complements pan-seared fish like salmon or sea bass. The silky texture and subtle flavor make it versatile enough for most protein-centered meals.

→ How can I ensure my cauliflower puree is completely smooth?

For ultra-smooth puree, ensure your cauliflower is very tender before blending. Warming your food processor bowl as suggested helps prevent premature cooling. Blend thoroughly, scraping down sides as needed, and if necessary, pass through a fine mesh sieve for the silkiest texture.

→ Can I freeze leftover cauliflower puree?

Yes, cauliflower puree freezes well for up to 1 month. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop, whisking in a little warm broth or butter to restore the texture.