Gordon Ramsay Cauliflower Puree (Print Version)
# Ingredients:
01 -
900g cauliflower florets
02 -
240ml low-sodium chicken broth
03 -
5g salt, plus extra to taste
04 -
42g unsalted butter, cubed
05 -
5g fresh thyme, finely chopped
06 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Bring chicken broth and salt to a boil in a wide pot over medium-high heat.
02 -
Add cauliflower florets to the boiling broth. Reduce heat to low, cover, and steam for 20 minutes until completely fork-tender.
03 -
Using a slotted spoon, transfer the cooked cauliflower to a food processor, leaving the cooking liquid in the pot.
04 -
Return to the pot and whisk cubed butter into 3 tablespoons of the hot broth until completely smooth and emulsified.
05 -
Pour the butter mixture into the food processor with the cauliflower. Add chopped thyme, freshly ground black pepper, and additional salt to taste.
06 -
Process until completely smooth and silky. If needed, adjust consistency by adding small amounts of warm broth while blending.
07 -
Transfer to a serving dish and serve immediately while warm.
# Notes:
01 -
For an even smoother texture, pass the puree through a fine-mesh sieve after blending.
02 -
This cauliflower puree makes an excellent low-carb alternative to mashed potatoes.