Gordon Ramsay Cauliflower Puree (Print-Friendly Version)
Silky, buttery cauliflower purée that's rich, smooth, and packed with flavor—perfect as a refined side for any dish.
# Ingredients:
→ Cauliflower Purée
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
# Steps:
01 -
Bring chicken broth and salt to a boil in a wide pot.
02 -
Add cauliflower florets. Reduce heat to low, cover, and steam for 20 minutes until fork-tender.
03 -
Transfer cauliflower to a food processor using a slotted spoon.
04 -
In the pot, whisk butter into 3 tablespoons of hot broth until smooth.
05 -
Pour the butter mixture into the food processor along with thyme, pepper, and additional salt to taste. Blend until completely smooth. Adjust texture with warm broth if needed.
06 -
Serve warm.
# Notes & Tips:
01 -
Steam, don’t boil, to maintain texture and ensure concentrated flavor.
02 -
Warm the food processor bowl with a small amount of hot broth before blending for a smoother texture.
03 -
Finish with a drizzle of olive oil if pairing with roasted meat for complementary flavors.
04 -
Serve warm, not hot, to avoid accentuating the “brassica” note in cauliflower.