Gordon Ramsay Cauliflower Puree

This silky-smooth cauliflower puree transforms humble ingredients into a restaurant-quality side dish that rivals mashed potatoes but with fewer carbs. The clever technique of steaming cauliflower in broth rather than water infuses each floret with savory depth before blending.

I first made this puree when trying to impress dinner guests with something elegant yet uncomplicated. The look on their faces when I revealed it wasn't potato but cauliflower was priceless. Now it appears on our table at least twice monthly.

Ingredients

• Cauliflower florets: Using just the florets ensures a smoother texture without fibrous stems interfering with that silky finish.
• Low sodium chicken broth: The foundation of flavor that infuses the cauliflower as it cooks. Using low sodium allows better control of salt levels.
• Salt: Enhances all flavors and brings the dish to life. Quality sea salt makes a difference.
• Unsalted butter: Creates richness and velvety texture. European butter with higher fat content produces superior results.
• Fresh thyme: Provides aromatic notes that complement cauliflower naturally. Pick bright green sprigs with no yellowing.
• Black pepper: Adds subtle heat and dimension. Freshly cracked pepper offers significantly more flavor than pre-ground.

Step-by-Step Instructions

Start with broth preparation:

Pour the chicken broth into a wide pot with high sides and add salt. Using a wider pot allows cauliflower to steam more evenly than in a tall narrow pot. Bring to a rolling boil over medium high heat until you see consistent bubbles across the surface.

Add cauliflower properly:

Place cauliflower florets into the boiling broth carefully to avoid splashing. They should be partially submerged. Immediately reduce heat to low and cover with a tight-fitting lid. The goal is gentle steaming not aggressive boiling which can make cauliflower waterlogged.

Steam to perfect tenderness:

Let the cauliflower steam for the full 20 minutes. Test by inserting a fork which should slide through with no resistance. The florets should be very tender but not falling apart. Undercooked cauliflower will create a grainy texture.

Transfer with care:

Use a slotted spoon to transfer just the cauliflower to your food processor leaving behind most of the liquid. Work quickly while everything is hot as temperature impacts the final smoothness significantly.

Create butter emulsion:

Return to the original pot with remaining hot broth. Add the cold cubed butter whisking constantly until completely melted and emulsified. The butter should incorporate fully with no oily separation. This creates a sauce rather than just melted butter.

Season and process:

Add the butter mixture to the food processor along with chopped thyme fresh black pepper and additional salt to taste. Scrape down the sides of the processor bowl to ensure even processing. Blend on high speed for 2 to 3 minutes until impossibly smooth.

Perfect the consistency:

If the puree seems too thick add warm broth one tablespoon at a time while processor is running until desired silkiness is achieved. The ideal texture should slowly slide off a spoon not plop.

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The butter is my non negotiable ingredient in this recipe. I once tried to lighten it up with olive oil and while still good it missed that luxurious mouthfeel that makes this puree special. Gordon Ramsay himself emphasizes that proper seasoning makes all the difference so taste frequently as you prepare this dish.

Make Ahead and Storage

This cauliflower puree can be made up to three days ahead and stored in an airtight container in the refrigerator. The flavors actually develop beautifully overnight. When reheating do so gently in a saucepan over medium low heat with a splash of additional broth or cream to loosen the texture. Stir frequently to prevent scorching on the bottom. You can also freeze portions for up to one month though there may be slight texture changes upon thawing.

Flavor Variations

While this classic version emphasizes pure cauliflower flavor you can create delicious variations. Try adding one peeled roasted garlic head during blending for subtle sweetness. Fold in 2 tablespoons of finely grated Parmesan cheese just before serving for an umami boost. For special occasions try infusing the butter with a sprig of rosemary and straining before adding to the processor. Another option is replacing thyme with 1 teaspoon of white truffle oil stirred in just before serving.

Serving Suggestions

This versatile puree pairs magnificently with seared steaks where it soaks up the flavorful meat juices. It also complements roasted chicken lamb chops or serves as a luxurious bed for seared scallops. Create a dramatic presentation by making a well in the center and filling it with rich mushroom gravy. For a complete low carb meal pair with roasted vegetables like Brussels sprouts and asparagus. Garnish with additional fresh herbs minced chives or a light dusting of smoked paprika for visual appeal.

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Serve with pride and enjoy the compliments! Simple techniques, professional results.

Frequently Asked Questions

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

Yes, you can make this cauliflower puree up to 2 days ahead. Store in an airtight container in the refrigerator, then gently reheat in a saucepan over low heat, stirring occasionally. You may need to add a splash of warm broth to restore the original consistency.

→ What can I substitute for chicken broth in this puree?

Vegetable broth works as an excellent substitute for a vegetarian version. For a dairy-free option, you can replace butter with olive oil or a plant-based butter alternative. The flavor profile will change slightly, but the technique remains the same.

→ How do I achieve the smoothest possible texture?

For ultra-smooth puree, ensure your cauliflower is thoroughly cooked until very tender. Use a high-powered blender rather than a food processor if available. Blend for longer than you think necessary, and pass the mixture through a fine-mesh sieve for restaurant-quality smoothness.

→ What dishes pair well with Gordon Ramsay's cauliflower puree?

This elegant puree pairs beautifully with roasted meats like beef tenderloin, lamb chops, or seared scallops. It also works well as a bed for saucy dishes where the puree can absorb the flavors. Try it alongside crispy-skinned fish or roasted chicken for a sophisticated meal.

→ How can I add variations to the basic cauliflower puree?

Experiment by adding roasted garlic, different herbs like rosemary or sage, or fold in some grated Parmesan cheese at the end. For more depth, try roasting the cauliflower instead of steaming it. You can also incorporate root vegetables like parsnip or celeriac for complex flavor profiles.

→ Why use chicken broth instead of cream for cauliflower puree?

Chicken broth adds flavor while keeping the puree lighter than versions using heavy cream. The technique of reducing the broth with butter creates a silky texture and rich mouthfeel without the heaviness of cream. This approach highlights the cauliflower's natural flavor while maintaining an elegant, refined consistency.